Ingredients for 3 servings:
1. 3 chicken legs, skinned and separated into pieces
2. 1 -2 tablespoon vegetable oil
3. 2 cups baby carrots
4. 1 medium onion, quartered and sliced
5. 3 medium unpeeled potatoes, cubed
6. 1 (14 1/2 ounce) can fat-free low-sodium chicken broth
7. 1 teaspoon chopped fresh basil
8. 1 1/2 teaspoons chopped fresh marjoram
9. 1 teaspoon minced fresh sage
10. 1/2 teaspoon onion powder
11. 1/2 teaspoon sweet Hungarian paprika
12. 1 bay leaf
13. 1/4 teaspoon dried tarragon
14. 1/4 teaspoon dried thyme
15. 1 (16 ounce) can chopped tomatoes, with liquid
16. 1/2 cup dry sherry
17. 2 tablespoons cornstarch, mixed with
18. 1/4 cup water
19. salt and black pepper

Directions:
1. Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
2. Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
3. Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
4. Add tomatoes with their juice and the wine.
5. Cover and simmer 10 minutes more or until chicken is tender and cooked through.
6. Remove chicken to platter; discard bay leaf; and skim fat.
7. Stir cornstarch mixture into stew and stir constantly until thickened.
8. Adjust taste for salt and pepper, and return chicken to pan.
9. Simmer for 5-10 minutes or until warmed through.
10. Serve with parsley dumplings, or over split biscuits, if desired.
11. Tastes good just as it is, too.