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Ingredients
1 Chicken, cut into small pieces
3 Tablespoons butter
Flour, for dredging
9 Large mushrooms, sliced
2 onions, sliced thin
2 Large potatoes, sliced
1 Package frozen peas
2 Carrots, sliced
1/4 Cup water
Instructions
Dredge chicken in flour and then brown in butter quickly. Place chicken in clay pot. In same butter brown the mushrooms and onions. Put in pot. Add 1/4 cup of water to skillet to get all dregs from the fried food. Add the potatoes, peas and carrots. Pour pan dregs over all. Cover tightly. Bake at 400F for 1/2 hour. Turn mess once. Lower heat to 350F and bake for 45 minutes more. Turn again and serve.