Chicken Succotash Stew

• 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

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

bacon, chicken, flour, salt, red potatoes, tomatoes, whole kernel corn, frozen lima beans, chicken flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23529 (may not work)