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Categories:Viewed: 13 - Published at: 7 years ago
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.