Skillet Chicken And Vegetables
|Bacon halved slices||6|
|Flour||1⁄3 Cup (5.33 tbs)|
|Canned mexican style corn||24 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Lima beans||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
Cut through chicken legs at joints to separate drumsticks and thighs; wash pieces and dry.
Saute bacon until crisp in a large heavy frying pan; remove and drain on paper toweling.
Wrap and chill until just before serving time.
Brown chicken pieces in bacon drippings in same pan; remove and set aside.
Stir flour, salt, and pepper into drippings; cook, stirring constantly, until bubbly.
Drain liquid from corn into a small bowl; stir milk into corn liquid, then stir into flour mixture in frying pan.
Continue cooking and stirring until gravy thickens and boils 1 minute.
Return chicken, arranging pieces in a single layer; cover.
Chill, along with corn.
An hour before serving, heat chicken and gravy very slowly to boiling; simmer 45 minutes; pile chicken in center of pan.
Pour boiling water to cover over limas and celery in a medium-size bowl; let stand 3 minutes, breaking up limas as they thaw; drain.
Place at one side of chicken in pan; place corn at other side; cover.
Simmer 10 minutes.
Arrange bacon over chicken; continue cooking 5 minutes, or until beans are tender and bacon is heated through.
Just before serving, garnish with parsley, if you wish.