Mediterranean Chicken Stew
|Pork drippings/Cooking fat||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Onions||2 Large, peeled sliced|
|Tomatoes||3 , quartered|
|Mixed herbs||1⁄4 Teaspoon|
|Stock/Water||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
Heat fat in kettle.
Coat chicken pieces with flour to which salt and pepper have been added; brown on all sides.
Remove chicken from pan.
Add onions and tomatoes; fry about 5 minutes.
Add olives, bay leaves, and herbs.
Sprinkle with 2 tablespoons flour and a little salt and pepper; mix well.
Replace chicken; add enough stock or water to cover.
Put lid on kettle; simmer very slowly 2 to 2 1/2 hours, until chicken is tender.
When chicken is nearly done,add mushrooms; remove bay leaves.
Put chicken on large dish; arrange vegetables around.
Thicken stock with a little extra flour; adjust seasoning.
Pour some over chicken; serve rest separately.