6 tbsp. butter
1 frying chicken, about 2 1/2 lb., cut up in serving pieces
1 lb. sm. new potatoes, scrubbed, with strip peeled around center
Salt
Freshly ground pepper
2 tbsp. fresh lemon juice
3 green onions with tops thinly sliced
1 lb. fresh peas, shelled or 1 (10 oz.) pkg. frozen peas
1/4 c. chopped fresh parsley
1 c. sour cream
1 tsp. crumbled dried thyme
Additional parsley

Melt butter in a large skillet. Add chicken and potatoes and brown slowly on all sides; season with salt and pepper. Be generous with pepper. Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes. Add green onions to butter in bottom of skillet. Sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 minutes more or until chicken and potatoes are tender. Remove chicken and vegetables to serving platter; keep warm.

Remove skillet from heat. Add sour cream, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to mix well and loosen pan drippings. Pour over chicken or pass as gravy. Garnish with additional parsley; serve immediately.