Recipe from Grandma Rouillier (Christine’s great grandmother).
Ingredients:
- 1 whole chicken (4 pounds)
- 2 tablespoons shortening
- 3 large onions
- 1/2 green bell pepper
- 1 rib of celery
- 2 tablespoons parsley
- 8 cups water
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 cup flour
- 8 ounces olives niçoises
- 2 cubes chicken bouillon
- salt and pepper, to taste
Preparation:
Place shortening in big pot. Salt and pepper chicken. Brown the chicken in shortening. Remove from pot. Add flour to shortening and stir continuously until golden brown. Add onions, pepper and celery. Sauté until soft. Add bay leaves, thyme and basil. Slowly stir water into flour mixture to not lump the flour. Add parsley and pressed garlic, olives and juice, bouillon cubes for color.