Lima Beans with Grilled Chicken Recipe
Ingredients
| 6 drumsticks with thighs | ||
| Bacon Slices | 6 , halved | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 cans Mexican-style corn | ||
| Milk | 3/4 Cup (16 tbs) | |
| package | 2 | |
| Fordhook lima beans | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
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.
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.
Chef
