|Chicken||3 1⁄2 Pound, cut into pieces|
|Dried thyme||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Carrot||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Minced garlic||1 Tablespoon|
|Canned stewed tomatoes||29 Ounce (2 Can)|
|Canned chicken broth/Old fashioned chicken broth||1 Cup (16 tbs)|
|Frozen baby lima beans||1 Cup (16 tbs)|
|Frozen okra||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs) (Fresh Or Frozen)|
|Worcestershire sauce||1 Dash|
|Hot pepper sauce||1 Dash|
1. In nonreactive 6-quart Dutch oven, cook bacon over medium-high heat until crisp. With slotted spoon, transfer bacon to paper towels to drain. Crumble and set aside.
2. Sprinkle chicken with thyme and salt. Add chicken to drippings in Dutch oven, in batches if necessary; cook over medium-high heat until golden brown, about 3 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
3. Discard all but 1 tablespoon drippings from pan; reduce heat to medium. Add onion, carrot, and celery to Dutch oven; cook, stirring, 3 minutes. Stir in garlic; cook 30 seconds. Return chicken to pan. Stir in tomatoes and broth; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 30 minutes. Stir in lima beans, okra, and corn; cover and simmer 10 minutes. Stir in the bacon, Worcestershire, and the hot pepper sauce.