4 chicken thighs
4 chicken legs
1/2 c. butter
1 clove garlic, minced
4 med. sized potatoes, pared, diced
2 green onions, thinly sliced
1 (10 oz.) pkg. frozen green peas
12 whole mushrooms
1/4 c. chicken broth
2 tbsp. parsley, minced

1. Wash and dry chicken thighs and legs.

2. Heat butter in heavy skillet that has a lid. Add garlic and chicken pieces. Saute slowly over very low heat until browned and chicken is cooked almost all the way through, about 20 minutes.

3. Add potatoes and green onions to the pan with the chicken. Place chicken pieces on top of the potatoes. Cover and saute 5 minutes.

4. Add peas, mushrooms and chicken broth. Turn all ingredients in pan so that none get overly done on the bottom.

5. Cover and continue cooking another 5 minutes over medium to low heat. Cook until potatoes are done and chicken is no longer pink along the bone. Total cooking time will be 35 to 45 minutes.

6. Sprinkle with parsley and serve immediately.