|Broiler fryers||4 Pound, cut up (2 Whole, 2 Pounds Each)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Herb salad dressing mix||1 Ounce (1 Envelope)|
|Shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped to make 1 cup|
|Canned tomatoes||2 Pound (2 Cans, 1 Pound Each)|
|Frozen whole kernel corn||10 Ounce, cooked, drained (1 Package)|
|Frozen fordhook lima beans||10 Ounce, cooked, drained (1 Package)|
1 In a paper bag,mix flour and salad dressing. Shake chicken in the mixture to coat well.
2 In a large frying pan,add shortening and brown a few chicken pieces at a time.Arrange in a 12-cup baking dish.
3 In the same frying pan,saute onion,blend in any remaining seasoned flour and sugar.Stir in tomatoes and heat to boiling stirring constatntly.
4 In the baking dish, spoon the corn and lima beans around chicken; pour tomato sauce over; cover with a lid or foil and chill. Remove from the refrigerator and let stand at room temperature for 30 minutes before baking.
5 Bake in a moderate oven at 350 degrees for 1 1/2 hours, or until chicken is tender.
6 Serve hot.