4 chicken legs
4 tbsp oil
2 tbsp butter
3 sliced mushrooms
1 small onion, chopped
1 garlic clove, crushed
8 oz summer squash, peeled, seeded and diced
8 tomatoes, skinned and quartered

In the frypan, melt oil and butter and fry chicken legs for 15 minutes, turning once. Add the vegetables and seasoning. Cover and simmer on low for ten minutes. Cool. Place in freezer container and freeze.

Thaw overnight in the refrigerator, simmer in saucepan until heated through, then simmer on low for ten minutes. Serve.