Chicken Succotash Stew - cooking recipe

Ingredients

3 slices bacon, cut into 1 inch pieces
4 boneless, skinless chicken thighs (about 1 1/2 lb.)
3 Tbsp. all purpose flour
3/4 tsp. salt
2 medium sized red potatoes, thinly sliced
2 (14 1/4 - 16 oz.) can stewed tomatoes
1 (12 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen lima beans
1 chicken flavor bouillon cube or envelope

Preparation

Cook bacon in 8 quart Dutch oven over medium high heat until browned.
Remove bacon to paper towels to drain.
Spoon off all but 1 Tbsp. bacon drippings.
Cut chicken into bite sized pieces. Combine flour and salt, coat chicken with flour mixture.
Cook chicken in drippings until browned.
Add potatoes, tomatoes, corn, beans, bouillon and 3 c. hot water.
Heat to boiling.
Reduce heat to medium.
Cover and cook 10 minutes or until chicken and vegetables are tender.
Sprinkle with bacon.
Makes 6 servings. About 285 calories per serving.