Chicken Provencale

1 broiler fryer chicken -- cut up

1 Tablespoon cooking oil

1 1/2 cups chopped onion

3 cloves garlic -- minced

2 cans (15 1/2 oz. each) great northern beans -- rinsed and

drained 1 can (29 oz.) diced tomatoes -- undrained

3 medium carrots -- sliced 1/4" thick

1 Tablespoon instant chicken bouillon

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon pepper

In a skillet, brown the chicken in oil; remove and set aside. Saute onion and garlic in drippings until tender. Stir in remaining ingredients. Spoon into a 3 quart baking dish; arrange chicken pieces on top. Cover and bake at 350 for 65-75 minutes or until chicken juices run clear. Yield 4 servings.