12 thighs
6 tbsp. butter
3 tbsp. peanut oil
4 med. onions, cut up
2 c. peas
2 c. corn
2 c. chicken stock
4 tbsp. cornstarch
4 tbsp. milk

Fry thighs in butter and peanut oil. Remove thighs and stir-fry onions in drippings. Return chicken thighs, add peas and corn. Mix chicken stock, cornstarch and milk. Pour over chicken and vegetables. Heat covered for 15 minutes.