• 1-3/4 cups buttermilk baking mix
• 2-1/4 lbs. frying chickens, cut up
• 1 Tbs. plus 1 tsp. vegetable oil
• 2/3 cup plus 3 Tbs. condensed cream of chicken soup
• 2/3 cup plus 3 Tbs. water
• 2 carrots, sliced
• 3/4 onion, sliced
• 1/4 cup plus 3 Tbs. milk

Combine 1/4 cup plus 3 Tbs. baking mix and salt and pepper to taste in a shallow bowl. Coat chicken with mixture. Heat oil in a Dutch oven over medium high heat. Sauté chicken, in batches if necessary, until browned on all sides. Remove chicken and discard fat. Stir soup, water, carrots and onion into Dutch oven. Place chicken, skin sides up, on soup mixture. Cover and bring to a boil. Reduce heat to low and simmer 40 minutes. Combine remaining baking mix and milk in a bowl until a soft dough forms. Drop dough by spoonfuls into simmering mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more.

Per serving: calories 1518, fat 120.6g, 72% calories from fat, cholesterol 220mg, protein 59.4g, carbohydrates 45.1g, fiber 2.8g, sugar 7.7g, sodium 1296mg, diet points 40.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Fruit: 0.0, Bread: 2.5, Lean meat: 8.0, Fat: 19.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Merlot, or Chablis.