Chicken Corn Stew(Lo-Cal) - cooking recipe

Ingredients

1 Tbsp. margarine
1 1/2 lb. skinned chicken legs and thighs
1 chicken bouillon cube, dissolved in 1 1/2 c. boiling water
1 medium tomato, seeded and diced
1 c. thinly sliced onion
2 tsp. dry white wine
1 garlic clove, crushed
1/2 tsp. sugar
1 c. drained canned whole kernel corn

Preparation

Melt margarine; add chicken parts and brown on all sides.
Add remaining ingredients except corn; cover and cook until chicken is tender (about 35 minutes).
Add corn and cook until heated through, 8 to 10 minutes.