1 tbsp. butter
3 carrots, cut in strips
3 celery stalks, cut in strips
1 med. onion, sliced
2 1/2 lbs. chicken parts, skinned
3-4 c. chicken stock
1/4 c. vermouth or 1 c.
White wine (opt.)
1 bay leaf
3 sprigs parsley (or 1 tbsp. dry)
1/2 tsp. thyme
1/8 tsp. salt
1/8 tsp. pepper

In a 2 quart casserole, cook the onion, carrots and celery in butter over medium heat for about 5 minutes. Remove skin from chicken. Add chicken to casserole and cover. Cook for another 5 minutes. Add chicken stock, vermouth or wine and seasonings. Simmer (do not boil) for 25 minutes or until chicken juices run yellow when flesh is poked with a fork.