Chicken Provencal - cooking recipe

Ingredients

2 1/2 to 3 lb. broiler fryer chicken
1/3 c. all-purpose flour
1 tsp. paprika
1 tsp. basil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. dried marjoram leaves
3 Tbsp. vegetable oil
16 pitted ripe olives
8 carrots, cut into fourths
8 small whole onions
4 medium potatoes, cut into fourths
1 c. chicken broth
1 Tbsp. cornstarch
1 Tbsp. cold water

Preparation

Cut chicken into pieces and remove skin.
Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4-quart Dutch oven until hot.
Cook chicken until brown on all sides, about 15 minutes.
Add olives, carrots, onions and potatoes.
Pour chicken broth over vegetables.
Heat to boiling; reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables and keep warm.
Mix cornstarch and cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with chicken.
Makes 8 servings; 298 calories per serving.