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 to 16 oz.) cans stewed tomatoes
1 (12 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen Fordhook lima beans
1 chicken flavor bouillon cube or envelope

Preparation

In 8-quart Dutch oven over medium-high heat, cook bacon until browned.
Remove bacon to paper towels to drain.
Spoon off all but 1 tablespoon bacon drippings.