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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A family favorite from my Grandma Flo. I've been preparing this recipe for over 30 years and I never grow tired of it. We enjoy this served over egg noodles Ingredients:
4 lbs fryer, cut up |
3 tablespoons flour |
1/2 cup green pepper, chopped |
1 tablespoon onion, minced |
2 tablespoons parsley, chopped |
1/4 teaspoon garlic powder |
1/2 teaspoon season salt |
1/4 teaspoon oregano |
16 ounces stewed tomatoes |
1 cup pitted ripe olives |
3 tablespoons vegetable oil |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine flour, salt & pepper. Coat chicken with seasoned flour . Heat oil and brown chicken on all sides.
2. Add all remaining ingredients except ripe olives. Bring to boil, lower heat. Cover and simmer 25 minutes.
3. Add ripe olives and cook covered 15 minutes longer til chicken is tender.
4. Serve over egg noodles.
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