3 to 3 12/ lb. boneless chicken, cut up
2 tbsp. oil
3 tbsp. flour
2 c. water
2 chicken bouillon cubes
1 onion, chopped
4 to 5 potatoes, peeled and cut up
1 (10 oz.) bag frozen baby carrots
1 tbsp. summer savory
Salt and pepper to flavor

Brown chicken in hot oil. Remove to large casserole dish. In dripping remaining in skillet, cook onion until tender. Stir in flour. Slowly add water. Add bouillon, cook and stir until thickened and bubbly. Add summer savory and salt and pepper to taste.

Put potatoes and carrots in casserole dish with chicken. Pour sauce over, stir slightly. Cover and bake at 350 degrees for about 1 1/2 hours.