Posted: Mar 6, 2006 8:36 pm
SKILLET CHUCK-WAGON DRUMSTICKS
2 (15 3/4 oz.) cans barbecue beans
1 (16 oz.) can whole kernel corn, drained
2 lg. green bell peppers, seeded and cut in 2 1/2 inch pieces (3 c.)
2 tbsp. ketchup
8 chicken drumsticks, skinned (about 2 3/4 lb.)
In a large, deep, non-stick skillet, mix beans, corn, peppers and ketchup. Arrange drumsticks in one layer on top and gently push into bean mixture. Bring to a simmer over medium heat. Cover and simmer 25-30 minutes until chicken is no longer pink near the bone.