| 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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