4 tbsp. butter
8 chicken pieces
1 lg. onion, sliced
1 green pepper, chopped
1 1/4 c. chicken stock
14 oz. canned peeled tomatoes, drained
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
1 c. sweet corn kernels
1 lb. canned or frozen Lima beans, drained
2 tbsp. Beurre manie (1 part butter & 2 parts flour blended)

Melt the butter in a flameproof casserole. Add the chicken and fry until it is evenly browned. Transfer the pieces to a plate.

Add the onion and pepper to the casserole and fry until the onion is soft. Return the chicken to the casserole and stir in the stock, tomatoes, salt, cayenne and Worcestershire sauce. Bring to the boil and reduce the heat to low. Cover and simmer the mixture for 40 minutes.

Add the corn and Lima beans, re-cover and simmer for a further 15 minutes. Add the beurre manie, a little at a time, and cook for 3 to 5 minutes, stirring constantly, or until the liquid has thickened and is smooth. Serve at once.