Heat oil in a large skillet over medium-high heat. Brown chicken on all sides, about 15 minutes. Drain, reserving 2 tablespoons drippings in skillet. Arrange chicken in an ungreased 13"x9" baking pan and set aside. Add onion to skillet; sauté until tender. Stir in flour and salad dressing mix. Add tomatoes and bay leaf; cook and stir until bubbly. Stir in succotash and heat through. Pour skillet mixture over chicken; cover with aluminum foil. Bake at 350 degrees for one hour, until chicken juices run clear when pierced with a fork. Discard bay leaf before serving.
This Brunswick Chicken Bake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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