Brunswick Stew

2 lb Chicken
2 1/3 c cold Water, divided
1 (14 1/2oz) can of Tomatoes, cut up and undrained
2 large Celery ribs, sliced
1 medium Onion, chopped
2 cloves Garlic, minced
1 Bay Leaf
1/2 tsp Salt
1/8 tsp Ground Red Pepper
6 small unpeeled New Potatoes, halved
1 c frozen Succotash
1 c cubed Ham
1 tbsp Flour

In 5 quart pan, combine chicken, 2 c water, tomatoes with juice, celery, onion, garlic, bay leaf, salt and red pepper. Bring to boil over high heat, reduce to med-low; simmer, uncovered for 45 mins (tender chicken) skimming foam off top.

Remove chicken and bay leaf. Cut into bite size pieces

Add potatoes, succotash and ham. Bring to boil. Reduce heat, simmer uncovered for 20 mins/tender potatoes. Stir in chicken.

Stir flour into remaining 1/3 c water till smooth. Stir into stew. Cook and gently stir over medium heat till bubbly.