Yield: 6 servings
|5 tablespoons||All-purpose flour|
|1 cup||Onions -- chopped|
|¼ cup||Green bell peppers -- diced|
|\N \N||Black pepper|
|2 cups||Chicken broth|
|1 cup||All-purpose flour|
|1 tablespoon||Baking powder|
|¼ teaspoon||Ground sage|
|¼ teaspoon||Ground thyme|
|⅛ teaspoon||Black pepper|
|1 tablespoon||Vegetable shortening|
|3 larges||Eggs -- beaten|
|¼ cup||Black olives -- chopped|
|½ cup||Cheddar cheese -- shredded|
* 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