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Chicken en Casserole

Dress a young chicken and cut in pieces for serving. Melt three tablespoons of butter in an omelet pan, add an onion and a small carrot, each cut in slices, add the chicken and cook until delicately browned. Remove to the casserole, add one and one-half cups of white stock and a bit of bay leaf. Cover and let cook an hour or until nearly tender, then add some potatoes cut in slices and a few mushrooms sauted in butter, season with salt and pepper and cook until tender. Add three tablespoons of sherry and serve at once.