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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simplified version of a nineteenth-century stew that originated in Virginia and included squirrel. Today, diced cooked potatoes are sometimes added. Ingredients:
3 tablespoons vegetable oil |
1 3 1/2-pound fryer chicken, cut into 8 pieces |
1 medium onion, chopped |
1 green bell pepper, cut into 3/4-inch pieces |
3 large garlic cloves, chopped |
1 14 1/2-ounce can italian-style stewed tomatoes |
1 11-ounce can whole kernel corn with juices |
1 10-ounce package frozen large lima beans |
1 1/2 teaspoons dried thyme |
Directions:
1. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
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