1 broiler fryer chicken, cut in serving pieces
3 tsp. salt, divided
4 tbsp. butter
2 med. onions, sliced
1 (20 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 c. bouillon or consomme
1 c. finely diced celery with leaves
1/4 tsp. each marjoram & thyme
1 (12 oz.) whole kernel corn
1 (10 oz.) pkg. frozen lima beans
3 tbsp. butter
2 tbsp. flour

Sprinkle chicken with 1 teaspoon of the salt. Melt butter in deep kettle. Brown chicken; remove. Add onions and brown lightly. Return chicken to kettle; add tomatoes, tomato paste, bouillon or consomme, celery, herbs and remaining 2 teaspoons salt. Cover and simmer about 1 hour. Add corn and lima beans; cook 20 minutes longer.

Melt butter; blend in flour. Add small amount of hot liquid from stew, stirring until smooth. Stir into stew; cook 2 minutes. Serves 6.