Farmers Daughter Herbs

chicken-succotash*****
1 - 3-1/2-pound chicken, cut into serving
pieces, including the neck, back, and
giblets (excluding the liver)
2 tablespoons bacon fat or a
mixture of 1 tablespoon butter and
1 tablespoon vegetable oil
1 onion, chopped
3/4 cup chicken broth
1 10 ounce package frozen baby lima
beans, thawed, or 2 cups fresh shelled
lima beans
1 sprig of Fresh Thyme plus
additional sprigs for garnish
1 sprig of Fresh Chervil plus
additional sprigs for garnish
1 1/3 to 1 1/2 cups heavy cream
1 1/2 cups corn (cut from about 3 ears)
fresh lemon juice to taste
2 tablespoons minced Fresh Parsley leaves
2 tablespoons chopped Fresh Chives
*****

Pat the chicken dry and season it with salt and pepper. In a large skillet heat the fat over moderate heat until it is hot but not smoking, in it cook the chicken, including the neck, back, and giblets, in batches for 10 to 12 minutes, or until it is golden on both sides, and transfer it to paper towels to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the onion, and cook it over moderate heat, stirring, for 2 minutes. Add the broth and deglaze the skillet over high heat, scraping up any brown bits. Arrange the chicken in the skillet, putting the breast pieces on top, and simmer it, covered, over moderately low heat for 10 minutes. Add the lima beans, the thyme sprig, and the chervil sprig, and simmer the mixture, covered, for 8 to 10 minutes, or until the chicken is tender. Transfer the chicken with tongs to a platter, reserving the neck, back, and giblets for another use.
Add 1-1/3 cup of the cream to the skillet, boil the liquid until it is thickened slightly, skimming any fat that has accumulated around the edge, and stir in the corn. Simmer the mixture for 1 minute, return the chicken to the skillet, and simmer the mixture for 3 to 5 minutes, or until the chicken is heated through. Discard the thyme and cervil sprigs, add enough of the remaining cream to thin the sauce to the desired consistency, and add the lemon juice and salt and pepper to taste. Remove the skillet from the heat and stir in the Parsley and the Chives. Transfer the mixture to a serving dish, garnish it with the additional thyme sprigs  and chervil sprigs, and serve it with over biscuits.

Serves 4.