12 thighs
6 Tbsp butter
3 Tbsp peanut oil
4 med. onions, cut up
2 cup peas
2 cup corn
2 cup chicken stock
4 Tbsp cornstarch
4 Tbsp milk

Fry thighs in butter and peanut oil. Remove thighs and stir-fry onions in
drippings. Return chicken thighs, add peas and corn. Mix chicken stock,
cornstarch and milk. Pour over chicken and vegetables. Heat covered for 15
minutes.