Ingredients:
2 1/2-3 lbs chicken
1/3 cup flour
1 teaspoon paprika
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
3 tablespoons oil
16 small pitted ripe olives
8 medium carrots, cut into fourths
8 small whole onions
4 medium potatoes, cut into fourths
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
Cut chicken into pieces, cut each breast half into halves and remove skin.
Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4-quart Dutch oven until hot.
Cook chicken until brown on all sides, about 15 minutes.
Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
Heat to boiling; reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables; keep warm.
Mix cornstarch and cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with chicken.
Servings: 7
Time preparation: 15 min.
Time total: 60 min.