6 chicken thighs
1 can tomato soup
1 onion, chopped
8 1/2 oz can green lima beans
16 oz can whole kernel corn, drained
8 cups water
3 potatoes, sliced
1 tablespoon sugar
1 stick margarine
1/2 teaspoon salt
1/4 teaspoon pepper
In a large pot over high heat, combine the chicken thighs and water. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to pot.
Add the tomato soup, chopped onions, lima beans, potatoes, sugar, salt, and pepper. Stir well and simmer, uncovered, for 1 hour or until potatoes are tender.
Add margarine and kernel corn to stew. Cook 5 more minutes.
Recipe courtesy of Mitchell Brittain, Service Manager in Hickory, NC.