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: in large saucepan, fry chicken in butter over medium heat for 30 minutes. add salt and pepper. meanwhile, prepare vegetables. add onion and continue to cook for 10 minutes. add boiling water and savory and simmer for 20 minutes or until chicken is tender. remove chicken pieces from pot and allow to cool. bring stock to a boil and add vegetables. reduce heat and simmer for 20 minutes. meanwhile remove chicken meat from bones. add chicken meat to vegetables and stock and simmer 20 minutes or longer.