1 lb. fresh mushrooms or 2 (6 to 8 oz.) cans sliced mushrooms
2 1/2 lb. chicken, cut into eighths
1 chicken bouillon cube
3/4 c. boiling water
1 c. carrots, cut into 1-inch chunks
1/2 lb. green beans, cut into 1-inch lengths or 1 (8 oz.) pkg. frozen cut green beans, thawed
1 1/2 tsp. basil leaves, crumbled
1 1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
2 tbsp. cold water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

Arrange chicken on a rack in a 9x13x2 inch baking pan. Bake in preheated very hot 450 degree oven until browned, about 20 minutes. Remove chicken from rack; pour off any chicken fat from pan. Dissolve bouillon cube in boiling water. Stir into baking pan with carrots, green beans, basil, salt, pepper, and reserved mushrooms. Add chicken, spooning some of the sauce over the chicken.

Cover and bake in a preheated moderate 350 degree oven until chicken and vegetables are fork tender, about 1 hour. In a medium saucepan, combine flour with cold water. Blend in liquid from baking pan. Cook and stir until mixture boils and thickens. Pour over chicken and vegetables. Serve with cooked rice, if desired. Yields: 4 portions at 305 calories per portion.