|Broiler fryer||3 Pound|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Pitted ripe olives||16 Small|
|Chicken broth||1 Cup (16 tbs)|
|Cold water||1 Tablespoon|
Cut chicken into pieces; cut each breast half into halves and remove skin.
Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4-quart Dutch oven until hot.
Cook chicken until brown on all sides, about 15 minutes.
Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
Heat to boiling; reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables; keep warm.
Mix cornstarch and cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with chicken.
Pressure Cooker Directions: Prepare chicken as directed.
Heat oil in 6-quart pressure cooker until hot.
Cook chicken until brown on all sides.
Add olives, carrots, onions, potatoes and chicken broth.
Following manufacturer's directions, cover and cook at 15 pounds pressure 10 to 15 minutes.
Cool 5 minutes; reduce pressure.
Continue as directed except â€” remove all but 1 cup liquid from pressure cooker before making sauce.