Brunswick Chicken Stew

• 3 lbs broiler-fryer chickens, cut into 8 pieces
• 1 teaspoon butter or 1 teaspoon margarine
• 1 medium onion, sliced
• 1 (16 ounce) can whole tomatoes
• 2 cups water
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• 3 medium potatoes
• 1 cup lima beans (fresh) or 1 cup lima beans (frozen)
• 1 cup fresh corn or 1 cup frozen corn
• 2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

1. Rinse chicken pieces; drain well.
2. Heat butter in a 4 quart cast-iron kettle or Dutch oven.
3. Saute sliced onion in butter until golden.
4. Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
5. Bring to boiling, reduce heat and simmer, covered for 30 minutes.
6. Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
7. If using fresh lima beans, add along with potatoes.
8. Cook 20 minutes longer.
9. Add fresh or f rozen corn and lima beans, if using frozen.
10. Cook 5 to 10 minutes or until potatoes are tender.
11. Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
12. Stir chicken, vegetables and broth together.

chickens, butter, onion, tomatoes, water, thyme, basil, cayenne, salt, potatoes, beans, fresh corn, white bread

Taken from www.food.com/recipe/brunswick-chicken-stew-2877 (may not work)