Ingredients:
4 lbs chicken, cut into serving pieces
flour
2 tablespoons butter
2 tablespoons olive oil
1/2 lb button mushrooms
4 small onions, quartered
1 cup drained canned tomatoes
1 cup chicken broth
1/2 cup pitted black olives
1 small green bell peppers, 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
Directions:
Wash chicken pieces and pat dry.
Season chicken and dredge in flour, shaking off excess.
Heat oil and butter in large skillet over medium-high heat.
Brown 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.
Quickly brown mushrooms, then remove to a side plate.
Add onions to pan and cook over medium-low heat for 5 minutes.
Stir in broth.
Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
Arrange chicken on platter and keep warm in oven.
Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
Boil until reduced by half.
Pour over chicken and serve.
Servings: 6
Time preparation: 5 min.
Time total: 65 min.