2 1 / 2 lb broiler-fryer, cut in serving pieces
1 / 2 cup unsifted all purpose flour
1 / 2 teaspoon salt
Dash pepper
1 / 3 cup salad oil
1 / 2 cup coarsely chopped chicken livers
1 tablespoon finely chopped onion
1 clove garlic, crushed
1 tablespoon flour
1 1 / 2 cups chicken broth
1 / 2 cup red wine
1 / 2 cup sliced mushrooms
1 / 4 cup sliced stuffed green olives
1 / 2 teaspoon salt
Dash cayenne
1 tablespoon Worcestershire sauce
Wipe chicken well with paper towels.
In plastic bag, combine 1 / 2 cup flour, 1 / 2 teaspoon salt and dash pepper.
Add chicken pieces, a few at a time, and shake to coat well. In large skillet, heat oil.
Add chicken pieces, and fry slowly, turning, until golden brown and tender - about 30 to 35 minutes.
Remove chicken and keep warm.
Pour off all but 2 tablespoons oil from skillet.
Add chicken livers, onion, and garlic.
Cook 5 minutes. Blend in flour.
Add chicken broth and stir until smooth.
Add wine, mushrooms, olives, 1 / 2 teaspoon salt, cayenne and Worcestershire.
Simmer, uncovered, 15 minutes. Return chicken to skillet.
Simmer, uncovered, 10 minutes.
Makes 2 to 3 servings
