2 tbsp. veg. oil

2 1/2 lb. chicken, cut up

Salt and pepper, to taste 1

6 baby carrots, peeled, or 2 lg. carrots, peeled and cubed

1 med. red onion, sliced, or 16 pearl onions, peeled

1 green bell pepper, sliced

1 red bell pepper, sliced

16 sm. mushrooms, sliced

3/4 c. Lea and Perrins White Wine Worcestershire Sauce

1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.

Add vegetables and turn to glaze.

Drain excess fat.

Pour white wine worcestershire sauce over all.

Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.

Stir in yogurt or cream and warm through.

Serves 4.