3 tbsp. oil
1 broiler-fryer (about 2 1/2 lbs.), cut in pieces
1/4 c. flour
1/2 tsp. each salt and thyme
1/4 tsp. pepper
1 1/2 c. chicken broth
1 bag (20 oz.) frozen stew vegetables

In Dutch oven over medium-high heat, heat oil. Coat chicken with mixture of flour, salt, thyme and pepper. Reserve any leftover flour mixture. Brown chicken in hot oil, turning once. Stir in any reserved flour mixture and the broth until smooth; add vegetables. Cover tight; bake in preheated 350 degree oven 50 to 60 minutes until chicken is fork tender. Makes 4 servings.