3 1⁄2 Pound, cut into serving pieces (1 In Number, With / Without Skin)
4 Large, cut into 2 inch pieces
3 , cut into 1 inch pieces
1 Large, cut into 1 inch wedges
2 1⁄2 Ounce (1 Envelope)
In 6-quart Dutch oven or heavy saucepot, heat oil over medium-high heat and brown 1/2 of the chicken; remove and set aside.
Repeat with remaining chicken.
Return chicken to Dutch oven.
Stir in carrots, celery, onion and savory herb with garlic soup mix bl