Chicken Squash Fricasse Recipe

• 2 1/2 to 3 pound broiler - fryer chicken
• 2 tbsp. vegetable oil
• 1 1/2 c. water
• 2 teaspoon instant chicken bouillon
• 1/2 teaspoon dry basil leaves
• 1 bay leaf
• 1 pound soft-shelled summer squash (crookneck, zucchini or possibly scalloped)
• 1/2 lb fresh string beans cut lengthwise into strips
• 2 med. onions cut into 1/2 inch slices
• 1 teaspoon salt
• 1/2 c. pitted ripe olives, liquid removed
• 1 tbsp. cornstarch
• 2 tbsp. cool water
• 1 pkg. (9 ounce.) frzn French style green beans, thawed, can be substituted

1. Brown chicken pcs in oil in 12 inch skillet or possibly Dutch oven; drain.
2. Add in 1 1/2 c. water, the bouillon, basil and bay leaf.
3. Heat to boiling; reduce heat.
4. Cover and simmer 30 min.
5. Remove stem and blossom ends from squash, but don't pare.
6. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half.
7. Place squash, beans and onions on chicken.
8. Sprinkle with salt.
9. Heat to boiling; reduce heat.
10. Cover and simmer till chicken is done and vegetables are tender, 20 to 25 min.
11. Remove chicken and vegetables to serving platter; top with olives.
12. Mix cornstarch and 2 Tbsp.
13. water, stir into liquid in skillet.
14. Cook over medium heat; stirring constantly, till mix thickens and boils.
15. Boil and stir one minute.
16. Serve over chicken and vegetables.
17. 6 servings.

chicken, vegetable oil, water, instant chicken, basil, bay leaf, summer, fresh string beans, onions, salt, olives, cornstarch, water, french style green beans

Taken from cookeatshare.com/recipes/chicken-squash-fricasse-44528 (may not work)