1 cut up chicken fryer
1/4 c. oil
1 c. sliced onion
1 clove garlic, minced
1 3/4 c. chicken broth
1 c. uncooked rice
1 tsp. salt
1 tsp. tarragon
1 tsp. pepper
1/8 tsp. thyme
1/8 tsp. marjoram
1 pkg. French green beans
1/4 c. blanched almond halves

Brown chicken well in oil. Remove chicken from skillet. Add onion and garlic; cook 5 minutes over moderate heat. Add chicken broth, chicken and rice. Sprinkle seasonings over top. Top with thawed green beans.

Cover skillet tightly and cook over low heat until rice and chicken are tender and liquid is absorbed (about 20-30 minutes). Sprinkle with toasted almonds and serve.