2 1/2 lb Frying Chicken cut into pieces for serving
Large Onion, peeled and cut large dice
2 Carrots, peeled and cut large dice
1 Red Pepper, seeded and cut large dice
1 Green Pepper, seeded anc cut large dice
3/4 cup Black Olives, pitted
1 cup Tomato (seeded) large dice
2 tablespoons Fresh Thyme, chopped
2 cups Chicken Stock
6 oz Olive Oil
1 cup Flour
Salt and Pepper to Taste
2 Bay Leaves
4 Garlic Cloves sliced thinly
2 Celery stalks, large dice
--Season flour with salt and pepper. Dredge chicken in flour and shake off excess.
--In large skillet or dutch oven, heat just enough olive oil to coat bottom of pan.
--Over medium heat, brown chicken throughly, remove from pan and set aside when finished.
--Pour off any excess oil and wipe pan with paper towel. Over med-high heat add enough oil to coat pan.
--Saute onions, garlic, carrots, celery, and peppers until onions are translucent.
--Return chicken to pan.
--Add enough chicken stock to pan to cover halfway up the chicken.
--Lightly sprinkle 3 Tbsp. of flour into pan and mix with a fork.
--Turn up heat to high.
--Bring mixture to boil, and reduce to a simmer.
--Add olives, thyme, and bay leaves, cook approximately 40 minutes or until chicken is thoroughly cooked.
--Remove bay leaves and season to taste with salt and pepper.