| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Casseroles, Poultry | 6 | Servings | |
INGREDIENTS
| 3 | lb | Chicken |
| 5 | tb | All-purpose flour |
| 1/2 | c | Margarine |
| 1 | c | Onions — chopped |
| 1 | c | Celery |
| 1/4 | c | Green bell peppers — diced |
| 1/2 | ts | Salt |
| Black pepper | ||
| 2 | c | Chicken broth |
| Topping: — | ||
| 1 | c | All-purpose flour |
| 1/2 | c | Cornmeal |
| 1 | tb | Baking powder |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground sage |
| 1/4 | ts | Ground thyme |
| 1/8 | ts | Black pepper |
| 1 | tb | Vegetable shortening |
| 3 | lg | Eggs — beaten |
| 3/4 | c | Milk |
| 1/4 | c | Black olives — chopped |
| 1/2 | c | Cheddar cheese — shredded |
INSTRUCTIONS
* 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 1/4 cup flour. Use a 3-quart casserole for this dish. Place 1/4 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 1/4 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 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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