Anonymous Fri Oct 07 11:33:33 2005

1 3- to 3-1/2-pound cut-up

broiler-fryer chicken

1/4 cup all-purpose flour

1 tablespoon chopped fresh or

1 teaspoon dried basil leaves

1-1/2 teaspoons chopped fresh or

1/2 teaspoon dried oregano leaves

1 teaspoon paprika

3/4 teaspoon chopped fresh or

1/4 teaspoon dried marjoram leaves

1/4 teaspoon pepper

2 tablespoons vegetable oil

1 cup chicken broth or dry white wine

12 small pitted ripe olives

8 medium carrots, cut into fourths

8 whole small onions

4 medium baking potatoes, cut into

fourths

1 tablespoon cornstarch

1 tablespoon cold water

Basil, oregano and marjoram simmer with chicken, olives, carrots, onions and potatoes for a savory, satisfying dish.

Remove skin and fat from chicken pieces. Mix flour, basil, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil about 15 minutes or until light brown on all sides; remove chicken and drain. Stir in broth, olives, carrots, onions and potatoes; add chicken. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until juices of chicken run clear.

Remove chicken and vegetables; keep warm. Mix cornstarch and cold water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with chicken and vegetables. 6 servings