Vaucluse Chicken with Garlic

Ingredients:

• 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

Steps:

1. --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.
2. --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. --Add tomatoes. --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.