3 slices bacon, cut into 1-inch pieces
4 chicken thighs (boneless & skinless) (about 1 1/2 lbs.)
3 tbsp. all-purpose flour
3/4 tsp. salt
2 med. red potatoes, thinly sliced
2 (14 to 16 oz.) cans stewed potatoes
1 (12 oz.) can whole kernel corn
1 (10 oz.) pkg. lima beans
1 chicken bouillon cube or envelope

In 8-quart Dutch oven, over medium-high heat, cook bacon until browned. Remove bacon to drain. Spoon off all but 1 tablespoon bacon drippings.

Cut chicken into bite-sized pieces. Combine flour and salt; coat chicken with flour mixture. In drippings, cook chicken until browned.

Add potatoes, tomatoes, corn, lima beans, bouillon and 3 cups hot water over high heat; boil. Reduce heat to medium; cover and cook 10 minutes or until chicken and vegetables are tender. Sprinkle with bacon. Makes 6 servings. (About 285 calories per serving.)