Chicken Stew
1/2 cup of pork drippings or other cooking fat
1 stewing chicken, cut into serving pieces
Flour seasoned with salt and pepper
2 ;large onions, sliced
2 to 3 tomatoes, skinned and quartered
6 to 8 pitted green olives, optional
2 bay leaves
1/4 teaspoon of fines herbes
2 tablespoons of flour
salt to pepper to taste
Chicken broth or water
1 cup of sliced mushrooms
Heat fat in heavy bottomed pot. Coat chicken pieces in seasoned flour and brown on all sides. Remove chicken from pan and set aside. Add onions and tomatoes to remaining fat in pan. Sauté about 5 minutes. Add olives, bay leaves and herbs. Sprinkle with 2 tablespoons of flour and season with salt and pepper, mixing well.
Return chicken to pan. Add broth or water to cover, cover pan and simmer for 2 to 2 1/2 hours, until chicken is tender. Add mushrooms during last 10 minutes of cooking time and remove bay leaves.
To serve, place chicken pieces on large serving dish. Arrange vegetables around chicken. Thicken stock with a small amount of flour, and adjust seasonings. Pour some sauce over chicken, serve remaining sauce separately. Serves 6 to 8
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