2 chicken breasts, split and skinned
4 med.-sized potatoes
2 lg. carrots
1/2 lb. fresh green beans, or 1 (10 oz.) pkg. frozen
1 lg. onion
1 tbsp. dried parsley flakes
Salt and pepper
1/2 c. dry sherry

Preheat oven to 300 degrees. Place chicken breasts in a large, heavy ovenware pot (an enamel-coated cast-iron pot is best). Peel potatoes, slice 1/2 inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter length. Cut ends off green beans and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with salt and pepper. Pour sherry over all and tightly cover. Bake 2 hours, or until vegetables are tender. Makes 4 servings.