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Dixie Chicken Dinner

Chicken.Maximus's picture
Ingredients
  Broiler fryer chicken 2 (About 2 Pound Each)
  Flour 3⁄4 Cup (12 tbs)
  Salt 2 Teaspoon
  Basil leaf 1 Teaspoon, crumbled
  Vegetable oil 4 Tablespoon
  Cooked dried lima beans 2 Can (20 oz) (Around 1 Pound Each)
  Cut green beans 1 Can (10 oz), drained
  Sliced stuffed green olives 1⁄2 Cup (8 tbs)
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Ripe firm tomatoes 4 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Apple juice/Water 1⁄2 Cup (8 tbs)
Directions

Cut chicken into serving-size pieces.
Shake pieces with a mixture of 1/2 cup flour, salt, and basil in a paper bag to coat evenly.
Brown slowly in vegetable oil in a large frying pan 10 minutes on each side; remove and set aside.
While chicken browns, drain liquid from lima beans into a 2-cup measure; combine limas with green beans, and green and ripe olives in a greased 12-cup shallow baking dish.
Place tomato slices in a single layer over vegetables.
Pour all drippings from frying pan, then measure 4 tablespoonfuls and return to pan; stir in remaining 1/4 cup flour and garlic; cook, stirring constantly, until bubbly.
Combine apple juice with saved bean liquid and additional water to make 2 cups; stir into flour mixture in frying pan.
Continue cooking and stirring until sauce thickens and boils 1 minute; pour over vegetables in baking dish.
Arrange browned chicken in a single layer on top, then press pieces down into vegetables slightly.
Bake in moderate oven (350°) 1 hour, or until chicken is tender and sauce bubbles up.
Sprinkle with chopped parsley, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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