3 to 3-1/2 pound chicken, cut up

2 cups cold water

1/2 teaspoon salt

1/4 teaspoon pepper

Dash of cayenne pepper

2 cans (16 oz. each) whole tomatoes, undrained

1 can (16 oz.) whole kernel corn, undrained*

1 can (16 oz.) lima beans, undrained*

1 medium potato, cubed

1 medium onion, chopped

1/2 cup cold water

2 tablespoons all-purpose flour

*2 cans (16 oz. each) succotash, undrained may be used in place of the individual cans of corn and lima beans.

Place chicken, giblets, neck, 2 cups water and the salt in 5-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until juices run clear.

Skim fat from broth. Remove skin and bones from chicken if desired. Return chicken to broth. Stir in pepper, cayenne pepper, tomatoes, corn, beans, potato and onion. Heat to boiling; reduce heat. Simmer uncovered 45 minutes, breaking up the tomatoes with a spoon. Shake 1/2 cup water and the flour in tightly covered container. Stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Notebook...

A delicious mix of flavors from a simple recipe. One of my wintertime favorites.

When preparing this or other stews for one or two people, divide stew into smaller portions just prior to adding the flour and water mixture and set aside portions that will not be consumed for that day's meal. Allow to cool and refrigerate for up to 48 hours. When ready to consume, reheat to boiling and proceed by adding a proportional flour and water mixture.