4 lbs. chicken parts
1/4 c. Bertolli Imported Italian Olive Oil
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. chicken broth or stock
1 (16 oz.) can tomatoes
1 lg. onion, cut in wedges
4 med. potatoes, peeled & cut in quarters
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) can whole kernel corn
1 tbsp. Worcestershire sauce
1 (10 oz.) pkg. frozen whole okra

In Dutch oven or large, deep saucepan, brown chicken in Bertolli Olive Oil. Season with salt and pepper. Add chicken broth and tomatoes. Cover and simmer 30 minutes, stirring occasionally. Add onion and potatoes; cook 15 minutes longer. Add lima beans, corn and Worcestershire sauce. Cook 5 minutes. Add okra. Cook 5 minutes longer until chicken and vegetables are tender. Serves 8.