1 fryer, cut up
2 tsp. each oil & butter
1 lg. onion, cut into wedges
2 med. potatoes, quartered
1 lg. rib celery, sliced
1 tsp. each salt & thyme
1/4 tsp. pepper
1 bay leaf
1 c. chicken broth or 1 c. hot water & 1 chicken bouillon cube
1 1/2 c. (10 oz.) green beans or peas

In large heavy skillet brown chicken in hot oil and butter until golden. Add onion, potatoes, celery, salt, thyme, pepper, bay leaf and broth. Bring to a boil; reduce heat; cover and simmer about 30 minutes or until chicken and potatoes are almost tender. Add beans; cover and cook about 10 minutes or until chicken and vegetables are tender. Discard bay leaf. Serves 4.