Fricasee Chicken

2 onions, sliced
2 large ripe tomatoes, chopped
3 cloves garlic, chopped
1 tsp. dried thyme
1 bayleaf
Juice of 1 lime
1 tsp. salt
1/2 tsp. pepper
2 lb. chicken pieces
1 Tbsp. oil
1/2 cup water
2 sprigs of thyme

In a large bowl, combine all ingredients except for oil, water and sprigs of thyme. Cover and refrigerate overnight.
Lift out chicken pieces and pat dry with paper towels.
Heat oil in a large skillet over medium high heat. Brown chicken pieces in batches.
Place chicken, marinade (including vegetables), water and thyme in a large pot. Bring to a boil, then turn down and simmer for 45 minutes or until chicken is tender.
Remove thyme sprigs and season with additional salt and pepper.
Serve with Jamaican peas and rice.

Makes 4 servings