Chicken and Summer Vegetable Stew

Ingredients

• 24 oz chicken breast halves on the bone 
• 4 cups chicken broth 
• 0.3 cup chives) fresh snipped
• 2.5 cups regular corn yellow from 3 medium ears
• 1 tablespoon flour all-purpose
• 10 oz baby lima beans frozen thawed
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 3  plum tomatoes ripe seeded cut into 1/3-inch dice
• 1 teaspoon salt 
• 3 tablespoons butter unsalted
• 1  baby squash yellow thinly sliced
• 1 small zucchini thinly sliced

Equipment

• knife
• pot

Directions

1. Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour.
2. Heat olive oil in a heavy, 2 1/2-quart pot over medium heat.
3. Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear when chicken is pierced with a knife, about 8 minutes.
4. Remove chicken from heat, transfer to a board and let cool. Set pot aside.
5. In same pot chicken was cooked in, melt butter over medium heat.
6. Add squash, zucchini, lima beans and corn and cook, stirring often, until squash is wilted, 4 to 5 minutes.
7. While vegetables are cooking, cut chicken into 3/4-inch chunks.
8. Add to vegetables along with tomato and broth. Season with remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook, stirring until heated through, about 3 minutes.
9. Sprinkle chives on top just before serving.