Chicken-squash fricassee recipe
Chicken second courses
2 tablespoons vegetable oil 1 cut-up whole chicken (2½ to 3 lb) 1½ cups water 2 teaspoons instant chicken bouillon ½ teaspoon dried basil leaves 1 bay leaf 1 lb soft-shelled summer squash (crookneck, zucchini or scalloped) ½ lb fresh green beans, ends trimmed 2 medium onions, cut into wedges 1 teaspoon salt ½ cup pitted kalamata olives 1 tablespoon cornstarch 2 tablespoons cold water
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