Country Herbed Chicken is made with fresh vegetables, wine and seasonings. The chicken can be served with hot cooked red potatoes, if desired.

Country Herbed Chicken

2 tablespoons vegetable oil

1 2 1/2 - to 3-pound broiler-fryer chicken, cut up

2 10 3/4 -ounce cans condensed creamy chicken mushroom or cream of chicken soup

1/2 cup dry white wine

2 tablespoons chopped fresh parsley

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon dried rosemary leaves, crushed

1/2 pound whole baby carrots

8 small whole white onions

Hot cooked red potatoes (optional)

In four-quart Dutch oven over medium-high heat, in hot oil, cook chicken ten minutes or until browned on all sides. Remove chicken; set aside. Spoon off fat. Add soup, wine, parsley, thyme and rosemary. Return chicken to Dutch oven. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Add carrots and onions. Simmer 20 minutes or until chicken is tender and juices run clear. Serve with potatoes if desired. Makes 4 servings.