Recipe-Chicken Casserole


                                 CHICKEN ESPANOL  (SPANISH CHICKEN)

1  ROASTING CHICKEN (4 POUNDS), CUT INTO SERVING  PIECES

ALL-PUROSE FLOUR, SALT AND FRESHLY GROUND BLACK PEPPER

1/4 CUP OLIVE OIL

 3/4 CUP CHOPPED ONION

1 CLOVE GARLIC, FINELY MINCED

2 RIBS CELERY,FINELY CHOPPED

1 SMALL GREEN PEPPER, SEEDED,CORED, CHOPPED

1 1/2 CUPS CHICKEN STOCK

1/2  POUND MUSHROOMS,SLICED

2  TABLESPOONS BUTTER

12  STUFFED OLIVES

1.  PREHEAT THE OVEN TO325 DEGREES.

2.  DREDGE THE CHICKEN OIECES WITH FLOUR SEASONED WITH SALT AND PEPPER, THEN BROWN ON ALL SIDES WITH THE OIL.  TRANSFER THE CHICKEN TO A SMALL CASSEROLE.

3.  ADD THE ONION, GARLIC, CELERY, AND GREEN PEPPER TO THE SKILLET AND COOK, STIRRING FOR ABOUT 5 MINUTES.  POUR THE VEGETABLES OVER THE CHICKEN.

4.  BRING THE STOCK TO A BOIL AND POUR IT OVER THE CHICKEN.  COVER THE CASSEROLE AND AND BAKE FOR 30  TO 45 MINUTES, OR UNTIL THE HICKEN IS TENDER.

5. MEANWHILE, COOK THE MUSHROOMS IN THE BUTTER FOR ABOUT 5 MINUTES.  FIVE MINUTES BEFORE THE CHICKEN IS DONE, ADD THE MUSHROOMS AND OLIVES TO THE CASSEROLE.

THIS DISH WILL KEEP FOR AN HOUR OR SO BEFORE SERVING, BUT IT MUST BE SERVED HOT.

RECIPE FROM : 

 THE NEW YORK TIMES INTERNATIONAL COOKBOOK BY CRAIG CLAIBORNE

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