4 lb. chicken pieces, boneless
1/2 tsp. pepper
2 tsp. salt
4 tbsp. butter
1 1/2 c. chopped onion
1/4 lb. ham strips
1/4 tsp. thyme
1 clove garlic, crushed
1 bay leaf, crushed
1 1/12 c. boiling water
2 tbsp. chopped parsley
1 tbsp. cornstarch & 1 c. cream
2 c. potatoes, peeled & diced
16 oz. green peas, cooked

Season chicken with salt and pepper. Saute in melted butter for 10 minutes, turning often. Add onions, cook until browned. Add ham, garlic, thyme, parsley and bay leaf. Cook for 5 minutes, add water, cover and cook over low heat for 1 hour.

Mix cornstarch with cream. Stir into gravy until mixture boils, add peas and potatoes. Cook until tender. Stir to prevent sticking. Serve. Serves 6.