| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
October 199 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
|
Fryer chicken; cut into 8 pieces |
|
|
; (3 1/2-pound) |
| 1 |
md |
Onion; chopped |
| 1 |
|
Green bell pepper; cut into 3/4-inch |
|
|
; pieces |
| 3 |
lg |
Garlic cloves; chopped |
| 1 |
cn |
Italian-style stewed tomatoes; (14 1/2-ounce) |
| 1 |
cn |
Whole kernel corn with juices; (11-ounce) |
| 1 |
pk |
Frozen large lima beans; (10-ounce) |
| 1 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
Heat oil in heavy large skillet over high heat. Season chicken with
salt and pepper. Add chicken to skillet and saute until brown, turning
occasionally, about 15 minutes. Transfer chicken to plate. Pour off
all but 2 tablespoons fat from skillet. Add onion, bell pepper and
garlic and saute until tender, about 5 minutes. Return chicken to
skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to
simmer. Reduce heat to medium, cover and simmer until chicken is
tender, about 30 minutes. Transfer chicken to platter; tent with foil
to keep warm. Boil liquid until reduced to sauce consistency,
stirring occasionally, about 8 minutes. Season sauce with salt and
pepper. Spoon sauce over chicken.
Serves 4.
Bon Appetit October 1993
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