1/4 c. lemon juice
2 tbsp. light soy sauce
1/2 tsp. pepper
1 1/4 lbs. chicken legs, skinned
1/2 c. tomato juice
1/2 c. water
1 bay leaf
1/2 lb. fresh green beans
4 oz. onions, cut in wedges
6 oz. boiled potato cubes

In bowl combine lemon juice, soy sauce, and pepper, and chicken. Marinate at room temperature for 1 hour. Drain. Over medium heat, brown chicken on all sides in preheated, non-stick skillet. Add tomato juice, water and bay leaf. Simmer, covered for 15 minutes. Add beans, and onions. Cook 5 minutes longer, or until chicken is tender and vegetables are tender but still crisp. Add potato; heat thoroughly. Divide evenly. Serves 2.