Ingredients

2-1/2 pounds broiler-fryer chicken, cut-up
pepper to taste
1 Tbsp. virgin olive oil
garlic, minced (to taste, about 2 tsp.)
2 tomatoes
1 bay leaf
1/4 tsp. leaf marjoram
1 C. frozen whole kernel corn, thawed

Cooking Instructions

Remove skin from chicken. Season with salt and pepper. In a large nonstick pan skillet, heat oil and cook chicken until tender, turning, 15 to 20 minutes. Remove from skillet and keep warn. Saute onion and garlic in skillet. Add tomatoes, bay leaf and marjoram, and simmer 10 minutes. Add corn and chicken and heat through, mixing well.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)