4 chicken thighs
4 chicken legs
1/2 c. butter
1 clove garlic, minced
4 med. sized potatoes, pared and diced
2 green onions, thinly sliced
1 pkg. frozen green peas
12 whole mushrooms
1/4 c. chicken broth
2 tbsp. parsley, minced

1. Wash and dry chicken thighs and legs.

2. Heat butter in heavy skillet that has a lid. Add garlic and chicken pieces. Saute slowly over very low heat until browned and chicken is cooked almost all the way through, about 20 minutes.

3. Add potatoes and green onions to the pan with chicken. Place chicken pieces on top of potatoes. Cover and saute for 5 minutes. Add peas, mushrooms and chicken broth. Turn all ingredients in pan so that none will get over done. Sprinkle with parsley and serve immediately.