Prep Time 15m
Cook Time 60m
Ready Time 75m
Yield 4

  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole chicken, cut into 8 peices (about 3 1/2 lbs.)
  • 1/4 cup Crisco® Pure Olive Oil
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon ground thyme
  • 1/3 cup pitted Kalamata olives, halved lengthwise
Preparation Directions
  • Step 1Place flour, salt and pepper in large resealable plastic bag. Seal and shake until blended. Add chicken, one piece at a time, shaking to coat with flour.
  • Step 2Heat oil in large skillet over medium-high heat. Add chicken, in batches if necessary, and cook until browned on all sides. Remove chicken from skillet.
  • Step 3Reduce heat to medium-low. Add onion and garlic to pan drippings. Cook until onion begins to soften, about 3 minutes. Add chicken broth. Simmer 5 minutes. Stir in tomatoes, rosemary, thyme and olives, if desired.
  • Step 4Return chicken to skillet. Cover and simmer over low heat 20 to 25 minutes or until internal temperature reads 180°F.
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