• 1 Tbs. unsalted butter
• 1-1/2 tsp. vegetable oil
• 1 chicken, about 3 lb each, cut into serving pieces
• 3 carrot\cooked, cut into 1-0/1 inch pieces
• 2 celery rib, cut into 1-0/1 inch pieces
• 1 onion\cooked, cut into wedges
• 2 Tbs. all purpose flour
• 1-1/2 cups chicken stock
• 1 tsp. driedmarjoram
• 1 Tbs. fresh chives or parsley, minced

Melt butter and oil in a large heavy skillet over medium-high heat. Season chicken with salt and pepper to taste and cook 5-7 minutes, turning occasionally, until browned on both sides. Discard all but 1 Tbs. drippings. Add next 3 ingredients and cook 1 minute. Stir in flour and cook 1 minute until bubbly. Stir in stock and marjoram. Cover pan, reduce heat to medium-low, and cook 40 minutes, or until chicken is cooked throughout. Serve with pan juices and sprinkled with chives.