Dixie Chicken Dinner
|Broiler fryer chicken||2 (About 2 Pound Each)|
|Flour||3⁄4 Cup (12 tbs)|
|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)|
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 (350Â°) 1 hour, or until chicken is tender and sauce bubbles up.
Sprinkle with chopped parsley, if you wish.