Brunswick Chicken

3  tablespoons		vegetable oil
3-1/2  lb.		fryer chicken, cut into 8 pieces
1/2  cup		medium onion, chopped
1  piece		green bell pepper, cut into 3/4-inch pieces
3		large garlic cloves,s chopped
14-1/2  ounces		Italian-style stewed tomatoes
11  ounces		whole kernel corn with juices
10  ounces		frozen large lima beans
1-1/2  teaspoons		dried thyme
1  serving		Read More http:/www.epicurious.com/recipes/food/views/Brunswick-Chicken-2535#ixzz0uQkWgi43

Tip: For nutritional information on all the ingredients in Brunswick Chicken just click on each ingredient name. Then adjust the serving size for any Brunswick Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.