Baked limas and chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried lima beans |
| 8 | cups | Water (I use chicken stock) |
| 2 | tablespoons | Oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, mashed | |
| 1 | Chicken (3 1/2 - 4 lbs) cut into 8 pieces | |
| ⅓ | cup | White wine |
| Salt, pepper to taste | ||
| ¼ | pounds | Mushrooms, quartered |
| 1 | teaspoon | Paprika |
Directions
Soak lima beans in water overnight. Drain well, place in pot with 8 cups fresh water and 1 tsp. salt. Bring to boil, reduce to simmer and cook until beans are tender, about 1 to 1¼ hours. Drain beans and reserve ¼ cup liquid. Saute' onion and garlic in oil until light brown and place in bottom of baking dish. Add lima beans, reserved liquid, wine, salt, and pepper. Mix well and place chicken pieces on top of mixture. Add mushrooms and paprika. Bake uncovered in 375-degree oven for about one hour or until chicken is tender and browned. Serves for to six.