CHICKENS WITH OLIVES
- 2 young chickens
- 3 pints (6 cups) water
- 1 onion
- Salt and pepper
- 3 heaping tablespoonfuls (3 ozs.) butter
- 2 dozen olives
- 1 tablespoonful capers
- 1 oz. (1 heaping tablespoonful) flour
Prepare the chickens and cut them into joints, then put them in a casserole with the water, salt, pepper, and onion.
Cook slowly till tender. Lift out the pieces of chicken and drain and dry them, then fry them in the butter till they are brown.
Stir the flour into the casserole, add a pint of the water in which the chickens were cooked, the olives, chopped, capers, and seasoning of salt and pepper.
When quite smooth add the chickens and serve when hot.