Dixie Chicken Dinner Recipe
Ingredients
| 2 broiler-fryers (about 2 pounds each) | ||
| Flour | 3/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Basil leaf | 1 Teaspoon, crumbled | |
| Vegetable oil | 4 Tablespoon | |
| Cooked beans | 2 Can (10oz), dried | |
| Green beans | 1 Can (10oz), drained | |
| 1/2 cup sliced stuffed green olives | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| 4 medium-size firm ripe tomatoes, sliced | ||
| 1/2 inch thick | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup apple juice or water | ||
Directions
Cut chicken into serving-size pieces.
Shake pieces with a mixture of 1/2 cup flour, salt, and basil in a paper bag to coat evenly.
Brown slowly in vegetable oil in a large frying pan 10 minutes on each side; remove and set aside.
While chicken browns, drain liquid from lima beans into a 2-cup measure; combine limas with green beans, and green and ripe olives in a greased 12-cup shallow baking dish.
Place tomato slices in a single layer over vegetables.
Pour all drippings from frying pan, then measure 4 tablespoonfuls and return to pan; stir in remaining 1/4 cup flour and garlic; cook, stirring constantly, until bubbly.
Combine apple juice with saved bean liquid and additional water to make 2 cups; stir into flour mixture in frying pan.
Continue cooking and stirring until sauce thickens and boils 1 minute; pour over vegetables in baking dish.
Arrange browned chicken in a single layer on top, then press pieces down into vegetables slightly.
Bake in moderate oven (350°) 1 hour, or until chicken is tender and sauce bubbles up.
Sprinkle with chopped parsley, if you wish.
Shake pieces with a mixture of 1/2 cup flour, salt, and basil in a paper bag to coat evenly.
Brown slowly in vegetable oil in a large frying pan 10 minutes on each side; remove and set aside.
While chicken browns, drain liquid from lima beans into a 2-cup measure; combine limas with green beans, and green and ripe olives in a greased 12-cup shallow baking dish.
Place tomato slices in a single layer over vegetables.
Pour all drippings from frying pan, then measure 4 tablespoonfuls and return to pan; stir in remaining 1/4 cup flour and garlic; cook, stirring constantly, until bubbly.
Combine apple juice with saved bean liquid and additional water to make 2 cups; stir into flour mixture in frying pan.
Continue cooking and stirring until sauce thickens and boils 1 minute; pour over vegetables in baking dish.
Arrange browned chicken in a single layer on top, then press pieces down into vegetables slightly.
Bake in moderate oven (350°) 1 hour, or until chicken is tender and sauce bubbles up.
Sprinkle with chopped parsley, if you wish.
Chef
