Chicken Succotash Stew

• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
• 1 tablespoon peanut oil
• 1 cup onion, chopped
• 2 celery ribs, chopped
• 1 (15 ounce) can chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 10 ounces lima beans, thawed if frozen
• 1 cup corn, thawed if frozen
• 1/2 lb green beans, cut into 1 inch pieces

1. In a bowl, combine flour, salt and pepper. Toss chicken and set aside.
2. Heat oil in a Dutch oven over medium high heat. Add onion and celery and cook 3 to 4 minutes, stirring occasionally. Push vegetable aside and add chicken. Brown chicken on all sides. Add broth, tomato, lima beans and corn.
3. Reduce heat and simmer, covered, about 20 minutes or until thickened. Stir in green beans and cook another 5 to 7 minutes.

flour, salt, black pepper, chicken thighs, peanut oil, onion, celery, chicken broth, tomatoes, beans, corn, green beans

Taken from www.food.com/recipe/chicken-succotash-stew-361911 (may not work)