4 pound whole chicken
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2/3 dash cayenne
3 tablespoons vegetable oil
2 onions, chopped
6 ounces smoked ham, cut into 1/2" dice
4 cups chicken stock
1 3/4 pounds tomatoes, quartered and drained
1 green bell pepper, cut into 1/2" dice
1 bay leaf
10 ounces frozen lima beans, thawed
10 ounces frozen corn, thawed
Cut chicken into serving pieces, rinse, let drain but do not dry.
In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne,
Dredge the damp chicken pieces in the seasoned flour. Reserve
seasoned flour. In a large skillet heat 2 tablespoons of the oil
over medium high heat. Add the chicken pieces to the pan in a single
layer without crowding, in batches if necessary, and cook, turning,
until golden brown. remove chicken to a flameproof casserole.
Add the remaining 1 tablespoon oil and the onions to the skillet.
Cook, stirring occasionally, until soft, about 3 minutes. Add the
ham and cook until lightly browned, about 3 minutes. Sprinkle the
reserved seasoned flour over the ham and onions and cook, stirring,
30 - 45 seconds. Pour in half the stock. Bring to a boil scraping
any brown bits from the bottom of the skillet. Boil, stirring,
until slightly thickened. Add to the chicken in the casserole.
Add the tomatoes, remaining stock, green pepper and bay leaf.
Bring to a boil, reduce heat and simmer, partially covered, 15
Add the lima beans and corn and simmer, uncovered, until the chicken
and vegetables are tender, 10 - 12 minutes longer. Skim fat off
top, remove bay leaf, season with additional salt and pepper to