4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen white corn
1 (16-ounce) package frozen baby lima beans
1 (14 1/2-ounce) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
How to Make It
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.
Remove chicken from bones, discarding bones; shred chicken.
Add corn, next 9 ingredients, and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
I made this for dinner last night and it was pretty good. I was really surprised at how much flavor it had without cooking for very long. I will say that it seems to be missing something.... after trying it, I threw the rest of the country home in there which doubled the amount of ham in the recipe, which didn't impact it all that much. The fiancé thought it was great, so that's a plus - just not my favorite.
Easy, fast meal with lots of leftovers for busy people!
This is delicious - especially given I used all frozen vegatables! It is a little salty, so maybe look for low-sodium broth and tomatoes? I was worried the country ham was supposed to be pre-cooked, but that is not the case. My entire family loved it (age 4 - 40!). Add this to your week night list!