2 lbs. chicken legs, or thighs
2 tbsp. shortening
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. diced carrots
1/4 c. chopped celery
1/4 c. sliced onion
1/4 c. chopped green pepper
1/8 tsp. ground thyme

In skillet, brown chicken in shortening; pour off fat. Add soup and thyme. Cover; cook over low heat 15 minutes. Add remaining ingredients. Cook 30 minutes more or until done. Stir during cooking. Makes 4 servings. "Cook in non-stick frying pan."