Chicken Brunswick Stew and Corn Bread

The store I was shopping at for my ingredients didn't have regular cup-up chicken pieces:  only boneless, skinless chicken and whole chicken.  This stew requires simmering with bone-in chicken with skin still attached, so I bought the whole chicken.  After all, I had cut up a whole chicken before.  No big deal.  No big deal...except I forgot that I was really, really bad at it.

Even though the chicken was already dead, I felt really sorry for it by the time I was done.  Poor little chicken.  I was supposed to fry the chicken in bacon drippings, but I opted for olive oil instead.  After the chicken was browned on both sides I added water, dry white wine, canned diced tomatoes, onion and a little sugar (to cut the acid in the tomatoes, I presume).  After simmering for 1 1/4 hours, I took the chicken out and added frozen corn, frozen okra, frozen lima beans, salt and pepper, Worcestershire sauce, and Tabasco sauce.  After simmering another 30 minutes I added the chicken, minus the bones and skin.  Now let me just say I am not a fan of lima beans, and I almost didn't add them to to stew.  It turns out they were delicious in the stew!  I am a lima bean convert.  The stew was wonderful and mostly healthy.

The cornbread was a very basic recipe minus any sugar.  It was nice to have a savory corn bread.  I think all mixes I have made in the past have been sweet.  It is nice to have the option to keep it savory, and add honey or maple syrup if you want to sweeten it up.  A great side dish for the stew.