1 broiler fryer (2 1/2 lb.) cut up
2 tbsp. each oil & butter
1 lg. onion, cut in 8 wedges
3 med. potatoes, peeled (if desired) & quartered
1 lg. rib celery, sliced
1 tsp. salt
1 tsp. thyme
1/4 tsp. pepper
1 bay leaf
1 c. chicken broth
1 1/2 c. green beans or 1 lg. can

In large heavy skillet brown chicken in hot oil and butter until golden. Add onions, potatoes, celery, salt, thyme, pepper, bay leaf and broth. Bring to a boil; reduce heat; cover and simmer about 30 minutes or until chicken and potatoes are almost tender. Add beans; cover and cook about 10 minutes or until chicken and vegetables are tender. Discard bay leaf. Makes 4 servings.