Skillet Chicken And Vegetables Recipe
I got to try out this Skillet Chicken And Vegetables at my friend's place. My GOD, It was simply mind blowing! Stock up on bags full of Chicken as you will want to make this Skillet Chicken And Vegetables a lot. A yummy Side Dish dish that I recommend to my friends is this recipe of Skillet Chicken And Vegetables. Treat your friends to this Skillet Chicken And Vegetables and let them know its taste.
Ingredients
6 drumsticks with thighs (about 3 pounds)
6 slices bacon halved
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cans (12 ounces each) Mexican-style corn
1/4 cup milk
2 packages (10 ounces each) frozen
Fordhook lima beans
1 cup thinly sliced celery
Directions
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.
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.
