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Ingredientes
- 2 (1 1/2 to 2 lb.) chickens
- Flour, salt & pepper
- 2 tbsp. each butter & extra virgin olive oil
- 1 sm. onion, finely minced
- 2 cloves garlic, finely mashed
- 1 c. sliced celery
- 1/4 c. wine vinegar
- 1 1/2 c. warm water or possibly red wine
- 1 sm. bottle (2 ounce.) stuffed green olives, coarsely minced
- 1 teaspoon each salt, chili pwdr & Worcestershire sauce
- 1/2 teaspoon each pepper & dry mustard
- 1 tbsp. sugar
- Grated peel & juice of 1 lemon
Direcciones
- Brown floured and seasoned chicken in mix of butter and oil. Transfer to baking dish. While chicken is browning, simmer all ingredients for 5 min. Pour sauce over browned chicken. Cover and bake in 375 degree oven for 30 min. Remove cover and basting occasionally continue cooking 15 more min.
- VARIATIONS by Ruth (Sauer) Smith: Skin chicken, replace butter with canola oil, omit salt. Last 15 min I cook for 30 to make a thick sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 10 servings | |
| Calories 288 | |
| Calories from Fat 191 | 66% |
| Total Fat 21.33g | 27% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 340mg | 14% |
| Potassium 245mg | 7% |
| Total Carbs 2.45g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.71g | 1% |
| Protein 20.32g | 33% |
