Herbed Chicken

• 1 fryer chicken, cut up
• 2 Tbsp. cooking oil
• 4 medium carrots, cut up
• 2 c. sliced, fresh mushrooms
• 1 c. small whole onions
• 3/4 c. white wine
• 3/4 c. water
• 1/4 c. snipped parsley
• 1 tsp. salt
• 1 tsp. instant chicken bouillon granules
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1/4 tsp. garlic powder
• 1 c. Bisquick
• 2 Tbsp. snipped parsley
• 1/3 c. milk
• 1 c. sour cream
• 2 Tbsp. flour

1. In Dutch oven, brown chicken in oil; drain.
2. Add carrots, mushrooms, onions, wine, water, parsley, salt, bouillon and spices.
3. Bring to a boil.
4. Reduce heat.
5. Simmer with cover for 50 minutes.
6. Spoon off fat.

chicken, cooking oil, carrots, mushrooms, onions, white wine, water, parsley, salt, instant chicken, marjoram, thyme, garlic powder, bisquick, parsley, milk, sour cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161224 (may not work)