Ingredients

  • 2 (1 1/2 to 2 lb.) chickens
  • Flour, salt & pepper
  • 2 tbsp. each butter & extra virgin olive oil
  • 1 sm. onion, finely minced
  • 2 cloves garlic, finely mashed
  • 1 c. sliced celery
  • 1/4 c. wine vinegar
  • 1 1/2 c. warm water or possibly red wine
  • 1 sm. bottle (2 ounce.) stuffed green olives, coarsely minced
  • 1 teaspoon each salt, chili pwdr & Worcestershire sauce
  • 1/2 teaspoon each pepper & dry mustard
  • 1 tbsp. sugar
  • Grated peel & juice of 1 lemon

Method

  • Brown floured and seasoned chicken in mix of butter and oil.
  • Transfer to baking dish.
  • While chicken is browning, simmer all ingredients for 5 min.
  • Pour sauce over browned chicken.
  • Cover and bake in 375 degree oven for 30 min.
  • Remove cover and basting occasionally continue cooking 15 more min.
  • VARIATIONS by Ruth (Sauer) Smith: Skin chicken, replace butter with canola oil, omit salt.
  • Last 15 min I cook for 30 to make a thick sauce.