1-5 lb. chicken
2 med. onions
1-10 oz. bottle green olives stoned and minced
1 pint can mushrooms
2 teaspoon salt
1 green pepper
¼ cup butter
1 pint can tomatoes
1 pint can peas (2 cup)
1 teaspoon sugar
Flour to thicken
Prepare chicken as for fricassée. Sprinkle with salt/pepper and dredge with flour. Brown lightly in fat. Remove - add sliced onions, tomatoes, olives, sugar and pepper. Simmer 10 minutes. Add chicken and liquid from peas and mushrooms with enough cold water to cover meas. carefully. Cover and simmer 1½ - 2 hours. Add peas, mushrooms and for every cup of liquid, add 1 tablespoon flour mixed with 1 tablespoon cold water. Stir until boils - simmer 15 minutes. Pour into deep dish and garnish with toast points. Serves 6-8.
Print