• 1  broiler-fryer chicken (about 3 pounds), cut in serving-size pieces
• 1¹/₂ teaspoons salt
• 1  bay leaf
• Water
• 2  cups sliced carrots
• 2  onions, quartered
• 2  crookneck squashes, cut in halves lengthwise
• 2  pattypan squashes, cut in halves
• Green beans (about 6 ounces), tips cut off
• 1  can (3¹/₂ ounces) pitted ripe olives, drained
• 1  tablespoon cornstarch
• 2  tablespoons water

1. Place chicken pieces along with salt and bay leaf in a Dutch oven or saucepot. Add enough water to just cover chicken. Bring to boiling; simmer, covered, 25 minutes until chicken is almost tender.
2. Add carrots and onions to cooking liquid; cook, covered, 10 minutes. Add squashes and green beans to cooking liquid; cook, covered, 10 minutes, or until chicken and vegetables are tender. Remove chicken and vegetables to a warm serving dish and add olives; keep hot.
3. Blend cornstarch and 2 tablespoons water; stir into boiling cooking liquid. Boil 2 to 3 minutes. Pour gravy over chicken.

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