Ingredients
2
tablespoons vegetable oil
1
cut-up whole chicken (2 1/2 to 3 lb)
1 1/2
cups water
2
teaspoons instant chicken bouillon
1/2
teaspoon dried basil leaves
1
bay leaf
1
lb soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2
lb fresh green beans, ends trimmed
2
medium onions, cut into wedges
1
teaspoon salt
1/2
cup pitted kalamata olives
1
tablespoon cornstarch
2
tablespoons cold water
Preparation
In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.
