Ingredients
| 1 (3 lbs.) | chicken | | 5 tbsp. | all-purpose flour | | 1/2 cup | margarine | | 1 cup | chopped onions | | 1 cup | celery | | 1/4 cup | diced green bell pepper | | 1/2 tsp. | salt | | Black pepper | | 2 cups | chicken broth* |
Topping
| 1 cup | all-purpose flour | | 1/2 cup | cornmeal | | 1 tbsp. | baking powder | | 2 tsp. | sugar | | 1/2 tsp. | salt | | 1/4 tsp. | ground sage | | 1/4 tsp. | ground thyme | | 1/8 tsp. | black pepper | | 1 tbsp. | vegetable shortening | | 3 | lg. eggs, beaten | | 3/4 cup | milk | | 1/4 cup | chopped black olives | | 1/2 cup | shredded cheddar cheese |
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Instructions
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°F for 30 minutes.
Sauté onion, celery and green pepper in 1/4 cup margarine until tender and onion is translucent and limp. Blend in 1 tbsp. 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 to 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 tbsp. shortening. Add slightly beaten eggs and milk; blend well. Stir in sliced olives.
Author's Comments
*Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth.
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