New Brunswick Stew

• 3 lb. chicken pieces
• 1/2 c. flour
• 1 tsp. salt
• 1 tsp. fresh celery leaves
• 1/4 c. onions, chopped
• 1/4 c. oil
• 2 pt. canned tomatoes
• 1 pt. frozen lima beans
• 1 pt. frozen corn
• dash of garlic powder
• dash of thyme
• dash of basil

1. Combine flour, salt and herbs in paper bag, shaking to mix well.
2. Place chicken pieces, one at a time.
3. Shake until coated. Pour oil into large pot which has tight fitting lid.
4. Heat oil, then add chicken pieces and cook until brown, then add onion and tomatoes.
5. Cook, covered, for 1 hour or until chicken is tender. Let cool, then remove meat from chicken bones and return meat to pot.
6. Add lima beans and corn, simmer for 30 minutes.
7. If needed, thicken with flour from sack and water.
8. Stir into stew and simmer for 10 minutes.
9. Yields 6 servings.

chicken pieces, flour, salt, celery, onions, oil, tomatoes, frozen lima beans, frozen corn, garlic, thyme, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234096 (may not work)