1-2 lb. chicken, cut up
Seasoned flour for dredging
1 stick butter
2 c. white wine
1 bunch green onion
1 bunch carrots
1 c. chicken stock, instant okay

Melt butter in heavy fry pan or Dutch oven. Rinse and dry chicken; dredge in flour and brown in pan. When chicken reaches desired color, add wine and stock so chicken is almost (but not quite) covered. Turn down the heat.

Wash carrots, peel and dice into coins. Cut green onions finely and add both vegetables to chicken. Cover and let cook on low heat at least 1 hour. Serve with brown rice.