|Broiler fryer||2 , cut up|
|Flour||1⁄2 Cup (8 tbs)|
|Herb salad dressing mix||1 Ounce (1 Envelope)|
|Shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Tomatoes||2 Can (20 oz)|
|Frozen whole kernel corn||10 Ounce, cooked, drained (1 Package)|
|Frozen fordhook lima beans||10 Ounce, cooked, drained (1 Package)|
Shake chicken in mixture of flour and salad dressing mix in paper bag to coat well.
Brown, a few pieces at a time, in shortening in large frying pan; arrange in a 12 cup baking dish.
Saute onion in same frying pan; blend in any remaining seasoned flour, and sugar; stir in tomatoes.
Heat to boiling, stirring constantly.
Spoon corn and lima beans around chicken in baking dish; pour tomato sauce over; cover with lid or foil; chill.
Remove from refrigerator and let stand at room temperature 30 minutes before baking.
Bake in moderate oven (350Â°) 1 1/2 hours, or until chicken is tender.