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Name: Brunswick Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Dried thyme; 3 tb Vegetable oil; 1 Green bell pepper; cut into; 1 Fryer chicken; cut into 8; 1 md Onion chopped; ; (3 1/2-pound); ; pieces; 1 pk Frozen large lima beans;; 3 lg Garlic chopped; 1 cn Whole kernel corn with; 1 cn Italian-style stewed

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INGREDIENTS

1 1/2 ts Dried thyme
3 tb Vegetable oil
1 Green bell pepper; cut into
1 Fryer chicken; cut into 8
1 md Onion ; chopped
; (3 1/2-pound)
; pieces
1 pk Frozen large lima beans;
3 lg Garlic ; chopped
1 cn Whole kernel corn with
1 cn Italian-style stewed

Servings

INSTRUCTIONS

Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and saute until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken. Serves 4. Bon Appetit October 1993

NOTES

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Brunswick Chicken

1 1/2 ts Dried thyme
3 tb Vegetable oil
1 Green bell pepper; cut into
1 Fryer chicken; cut into 8
1 md Onion chopped
 ; (3 1/2-pound)
 ; pieces
1 pk Frozen large lima beans;
3 lg Garlic chopped
1 cn Whole kernel corn with
1 cn Italian-style stewed

Heat oil in heavy large skillet over high heat. Season chicken with  salt and pepper. Add chicken to skillet and saute until brown, turning  occasionally, about 15 minutes. Transfer chicken to plate. Pour off  all but 2 tablespoons fat from skillet. Add onion, bell pepper and  garlic and saute until tender, about 5 minutes. Return chicken to  skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to  simmer. Reduce heat to medium, cover and simmer until chicken is  tender, about 30 minutes. Transfer chicken to platter; tent with foil  to keep warm. Boil liquid until reduced to sauce consistency,  stirring occasionally, about 8 minutes. Season sauce with salt and  pepper. Spoon sauce over chicken.    Serves 4.    Bon Appetit October 1993

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 1 servings

Calories: 343
Calories from Fat: 248 (72%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 17.3g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 10.5mg		0 %
Potassium 360.3mg		9 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 19.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 343

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