CHICKEN CASSEROLE

2 chicken breast halves
2 medium potatoes
4 carrots
1/3 cup minced parsley
1/4 tsp. tarragon
1 small minced onion
1 clove garlic
1 (8 oz.) can tomato sauce
water or wine

Rub a small casserole with a cut clove of garlic and discard the garlic.

Peel the potatoes and carrots, cut them in chunks and add to casserole along with the minced onion and herbs.

Pour 1/2 can of tomato sauce over to cover. Lay the (skinned if you like) chicken breasts on top, then cover with them with the remaining tomato sauce.

Fill the sauce can 1/3 full of water (wine is better) to wash it out, and add to the casserole along the sides, not over the chicken.

Bake at 425 degrees F for 1 hour, basting once half way through the cooking.