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Lima Beans With Grilled Chicken

Chef.at.Home's picture
Ingredients
  Drumsticks 6 (With Thighs)
  Bacon slices 6 , halved
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mexican style corn 2 Can (20 oz)
  Milk 3⁄4 Cup (12 tbs)
  Frozen fordhook lima beans 20 Ounce (Two 10 Ounce Package)
  Sliced celery 1 Cup (16 tbs)
Directions

1. Cut through chicken legs at joints to separate drumsticks and thighs; wash pieces and dry.
2. Saute bacon until crisp in a large heavy frying pan; remove and drain on paper toweling. Wrap and chill until just before serving time.
3. Brown chicken pieces in bacon drippings in same pan; remove and set aside.
4.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.
5. An hour before serving, heat chicken and gravy very slowly to boiling; simmer 45 minutes; pile chicken in center of pan.
6. 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

Method: 
Chilling
Ingredient: 
Chicken

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