6 whole chicken legs, 2 1/2 lb.
2 tbsp. shortening
2 (10 3/4 oz. each) cans condensed cream of chicken soup
1/2 c. water
1/2 c. sour cream
1 tsp. thyme leaves, crushed
1/2 tsp. tarragon leaves, crushed
1 (10 oz.) pkg. frozen whole green beans
4 sm. potatoes, cut
4 med. carrots, cut

In large heavy pan, brown chicken in shortening, pour off fat. Stir in soup, water, sour cream, and seasonings; add potatoes (cut in half). Cover; cook over low heat 15 minutes. Add beans and carrots. Cook 30 minutes more or until done. Stir occasionally. Serves 6.