8-10 pieces chicken
1/4 c. butter
2 bunches spring onions
1 lb. carrots
1/2 lb. snow peas
2 stalks diced celery
15 oz. can tomatoes
1 can beer
1/2 tsp. thyme
2 bay leaves
2 tbsp. cornstarch (dissolved in 1/4 c. tomato juice)

In a large frying pan or Dutch oven, brown chicken. Remove the chicken from the pan and add onions, carrots, celery, and the mushrooms. Saute for 5 minutes.

Add tomatoes (reserving 1/4 cup), beer, thyme, bay leaves and bring to a boil. Add chicken pieces back to the pan. Simmer 45 minutes or until chicken is done.

Add cornstarch mixed in tomato juice. Stir until blended and begins to thicken. Add snow peas and cook 2-3 more minutes. Remove bay leaves and serve over cooked rice or noodles.