1 chicken, cut in serving size pieces and skinned
1/2 c. flour
1/2 c. chopped onion
1/2 c. chopped mushrooms
1/2 c. chopped carrot
2 c. chicken broth, unsalted and defatted
1 1/2 c. white wine

Coat chicken with flour and brown lightly in a bit of oil. Add vegetables, then broth and wine. Simmer, uncovered, about 1 hour or until tender.