1 fryer chicken, cut up
2 tbsp. oil
2 tbsp. butter
1 lg. onion, cut in wedges
3 med. potatoes, peeled & quartered
1 lg. rib celery, sliced
1 tsp. salt
1 tsp. thyme
1/4 tsp. pepper
1 c. chicken broth or water
1 1/2 c. green beans, fresh or frozen

In large heavy skillet, brown chicken in hot oil and butter until golden. Add onion, potatoes, celery, salt, thyme, pepper and broth. Bring to boil, reduce heat, cover and simmer about 30 minutes or until chicken and potatoes are tender. Add beans, cover and cook 10 more minutes. Serves 4.