Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken |
| 5 tablespoons | All-purpose flour |
| ½ cup | Margarine |
| 1 cup | Onions -- chopped |
| 1 cup | Celery |
| ¼ cup | Green bell peppers -- diced |
| ½ teaspoon | Salt |
| \N \N | Black pepper |
| 2 cups | Chicken broth |
| 1 cup | All-purpose flour |
| ½ cup | Cornmeal |
| 1 tablespoon | Baking powder |
| 2 teaspoons | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground sage |
| ¼ teaspoon | Ground thyme |
| ⅛ teaspoon | Black pepper |
| 1 tablespoon | Vegetable shortening |
| 3 larges | Eggs -- beaten |
| ¾ cup | Milk |
| ¼ cup | Black olives -- chopped |
| ½ cup | Cheddar cheese -- shredded |
TOPPING
* Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth.
1. Cut fryer into serving-sized pieces. Dust lightly with ¼ cup flour. Use a 3-quart casserole for this dish. Place ¼ cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine. Bake at 350 degrees for 30 minutes.
2. Saute onion, celery and green peppers in ¼ cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken.
Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown.
Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired.
TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening.
Add slightly beaten eggs and milk; blend well. Stir in sliced olives.
Recipe By : Jo Anne Merrill