1 (3 lb.) ready to cook broiler-fryer chicken, cut up (no skin)
1 tsp. shortening
1 (8 oz.) can (1 c.) sm. whole onions, drained
1/2 c. coarsely chopped carrot
1 clove garlic, crushed
2 tbsp. snipped parsley
1/4 tsp. dried thyme, crushed
1 (2 oz.) can sliced mushrooms
1 c. sauterne
2 or 3 branches celery, cut up
1 med. bay leaf

In skillet, brown chicken in hot fat. Season with salt and pepper and place in 2 quart casserole. Drain excess fat in skillet; add remaining ingredients except celery and bay leaf. Heat, scraping up browned pieces. Pour over chicken. Tuck in celery and bay leaf. Cover and bake at 350 degrees for 1 1/4 hours. Remove bay leaf and celery. Makes 6 servings. Each serving equals approximately 180 calories.