CHICKEN-BAKED WITH HERBS

          1 frying chicken (about 3 lbs.), cut up

          5 Tbsps. butter or margarine

          3 Tbsps. flour

          1 tsp. salt

          1/4 tsp. pepper

          1 tsp. thyme

          1 tsp. rosemary or sage

          2 1/2 cups milk

          1 Tbsp. minced parsley

          1 Tbsp. minced chives

1. Brown chicken in 2 tbsp. butter. Remove to 1 1/2-quart casserole.

2. Melt remaining butter in skillet; blend in flour, to make a roux.

            3. Add remaining ingredients, and cook until slightly       thickened, stirring constantly.

           4. Pour over chicken. Bake, uncovered, in a moderate oven (325 F.) about 50         minutes Serves 4.