10-12 chicken thighs
4 tbsp. oil
2 tbsp. butter
4 med. sized onions, chopped
2 c. frozen corn
2 c. frozen peas
1 can chicken soup
1 soup can water

Remove skin from thighs. Salt and pepper; brown in oil and butter. Remove thighs from pan. Place in 9 x 13 inch casserole. Saute onions in same pan. Cover thighs with corn and peas. Add onions. Dilute soup with water, pour over casserole mixture. Cook 40 minutes in 375 degree oven.