Recipe: Chicken with Mushrooms and Olives (Corning Ware recipe, 1960's)

CHICKEN WITH MUSHROOMS AND OLIVES


1 (3 lb.) frying chicken, cut up and ready to cook
1/4 cup plus 2 tablespoons flour, divided use
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped onion
4 tomatoes, quartered
1 cup white wine
1 tablespoon chopped fresh parsley
1 (4 oz.) can sliced mushrooms
12 cup sliced olives, either green or black/ripe
1 cup chicken bouillon

Dust chicken pieces with 1/4 cup flour blended with salt and pepper. Brown chicken in olive oil in skillet over medium high heat for 20 to 30 minutes. .

Add onion, tomato quarters, wine, parsley, mushrooms and olives. Reduce heat to low. Cover and simmer about 30 minutes. Remove chicken from skillet.

Blend bouillon and two tablespoons flour. Stir this into liquid in skillet. Cook three to five minutes or until slightly thickened.

Return chicken pieces to sauce in skilet. Cook, uncovered, about 10 minutes longer over low direct heat.

Makes 6 servings
Source: Product label recipe: Corning Ware 11-inch Chicken Fryer (Corning Ware skillet with clear glass cover), 1960's