- 5 mins
- 65 mins
Ingredients
- 4 lbs chicken, cut into serving pieces
- flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 lb button mushroom
- 4 small onions, quartered
- 1 cup drained canned tomato
- 1 cup chicken broth
- 1/2 cup pitted black olives
- 1 small green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 1/2 tablespoons lemon juice or 1 1/2 tablespoons dry white wine
- 1/4 teaspoon allspice
- buttered rice
Preparation
Step 1
1Wash chicken pieces and pat dry.
2Season chicken and dredge in flour, shaking off excess.
3Heat oil and butter in large skillet over medium-high heat.
4Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
5Quickly brown mushrooms, then remove to a side plate.
6Add onions to pan and cook over medium-low heat for 5 minutes.
7Stir in broth.
8Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
9Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
10Arrange chicken on platter and keep warm in oven.
11Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
12Boil until reduced by half.
13Pour over chicken and serve.