2 1/2 to 3 lb. broiler - fryer chicken
2 tbsp. vegetable oil
1 1/2 c. water
2 tsp. instant chicken bouillon
1/2 tsp. dried basil leaves
1 bay leaf
1 lb. soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 lb fresh string beans cut lengthwise into strips
2 med. onions cut into 1/2 inch slices
1 tsp. salt
1/2 c. pitted ripe olives, drained
1 tbsp. cornstarch
2 tbsp. cold water
1 pkg. (9 oz.) frozen French style green beans, thawed, can be substituted

Brown chicken pieces in oil in 12 inch skillet or Dutch oven; drain. Add 1 1/2 cup water, the bouillon, basil and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Remove stem and blossom ends from squash, but do not pare. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are tender, 20 to 25 minutes.

Remove chicken and vegetables to serving platter; top with olives. Mix cornstarch and 2 tablespoons water, stir into liquid in skillet. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil and stir one minute. Serve over chicken and vegetables. 6 servings.