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Skillet Chicken And Vegetables

Chicken.Maximus's picture
  Drumsticks 3 Pound
  Bacon halved slices 6
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Skillet Chicken And Vegetables Recipe