Ingredients:
2 (3 lb) broiler-fryer chickens, quartered ( I use cut up breasts and thighs)
1/4 cup flour
1 medium onions, diced
2 cups water
2 cups tomatoes, diced ( 1 large can)
1 cup seedless raisins
1 1/2 teaspoons salt
1/2 cup sliced pimento stuffed olives
1/2 teaspoon sugar
1/4 teaspoon pepper
Directions:
Coat chicken pieces with flour.
In 8 quart dutch oven over medium high heat, cook chicken in oil until brown all over.
Remove to bowl and set aside.
Leave dripings in the pan and add the diced onion, cook for 10 minutes.
Add all remaining ingredients and return chicken to the pot.
Heat to boiling then reduce heat to low, cover and simmer 45 minutes or until tender.
Servings: 8
Time preparation: 40 min.
Time total: 100 min.