1 broiler/fryer (2 1/2 lb.) cut up
2 tbsp. flour
1 tbsp. oil
1 med. onion, sliced
1 clove garlic, minced
3 med. potatoes, sliced
1/2 tsp. each salt and thyme
1 bay leaf
1/4 tsp. pepper
3/4 c. water or chicken broth
1 pkg. (10 oz.) frozen cut green beans, partially thawed
Chopped parsley (optional)

Dredge chicken in flour. In large heavy skillet brown chicken in hot oil until golden. Add onion, garlic, potatoes, salt, thyme, bay leaf, pepper and water. Bring to boil; reduce heat; cover and simmer 25 minutes or until chicken and potatoes are almost tender.

Add beans, cover and cook 5 minutes or until chicken and vegetables are tender. Discard bay leaf. Sprinkle with parsley. Makes 4 servings.