Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse chicken pieces; drain well. heat butter in a 4 quart cast-iron kettle or dutch oven. saute sliced onion in butter until golden. add tomatoes, water, thyme, basil, cayenne and salt. stir to combine well; add chicken pieces. bring to boiling, reduce heat and simmer, covered for 30 minutes. scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes. if using fresh lima beans, add along with potatoes. cook 20 minutes longer. add fresh or f rozen corn and lima beans, if using frozen. cook 5 to 10 minutes or until potatoes are tender. push chicken and vegetables to one side of kettle. stir bread into broth in kettle until it has disintegrated and broth is thickened. stir chicken, vegetables and broth together.

Target recipe: combine potatoes, carrots, celery, onion, garlic, chicken broth and cream of chicken soup and seasonings in a dutch oven. bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables are semi-tender. melt butter in a medium skillet and brown chicken until no longer pink. add to vegetable mixture along with frozen peas. cover and simmer until vegetables are tender. serve over warm biscuits.