Ingredients

3 pounds chicken5 tablespoons all-purpose flour1/2 cup margarine1 cup onions -- chopped1 cup celery1/4 cup green bell peppers -- diced1/2 teaspoon saltblack pepper2 cups chicken broth--- Topping: --- 1 cup all-purpose flour1/2 cup cornmeal1 tablespoon baking powder2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon ground sage1/4 teaspoon ground thyme1/8 teaspoon black pepper1 tablespoon vegetable shortening3 large eggs -- beaten3/4 cup milk1/4 cup black olives -- chopped1/2 cup cheddar cheese -- shreddedInstead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth. 1. Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup flour. Use a 3-quart casserole for this dish. Place 1/4 cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine. Bake at 350F for 30 minutes. 2. Saute onion, celery and green peppers in 1/4 cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired. TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening. Add slightly beaten eggs and milk; blend well. Stir in sliced olives. Serving Ideas : Serve with mashed potatoes and a green vegetable

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