4 chicken leg quarters, skinned (if desired)
3/4 tsp. dried Italian seasoning
1/4 tsp. salt, divided
1/4 tsp. pepper
1/2 c. dry white wine or chicken broth
1 1/2 tbsp. all-purpose flour
2 tbsp. water
1 carrot, peeled and shredded (optional)
1 (4 oz.) can sliced mushrooms, drained
1/2 c. sour cream

Preheat the oven to 350°F. Place chicken in a lightly greased 9 x 13-inch baking dish. Sprinkle with Italian seasoning, 1/8 teaspoon salt and pepper. Pour wine over chicken.

Bake, uncovered, at 350°F for 1 hour or until done. Remove chicken to a serving dish, reserving 2/3 cup drippings in a saucepan. Combine flour and water. Stir into reserved pan drippings. Add carrot and remaining 1/8 teaspoon salt and bring to a boil, stirring constantly. Add mushrooms and cook 1 minute, stirring constantly. Remove from heat and stir in sour cream. Spoon sauce over chicken. Garnish with fresh oregano or thyme sprigs, if desired.