| 3 lb. Chicken cut up | 2 tbsp. Olive oil |
| 2 tbsp. Cooking oil | 1 c. diced onion |
| 2 cloves garlic, minced | 2 tbsp. Chopped parsley |
| 1 c. carrots, chopped | 1 lb. Cabbage, shredded |
| 1 c. chicken broth | 1/2 c. pitted green olives |
| salt and pepper | |
| Brown chicken in skillet with both oils. Remove to Dutch oven. Saute onion, garlic and parsley in chicken drippings until onion is golden brown. Remove to Dutch Onion with chicken. Add carrots, broth and olives. Season to taste. Cook over low heat 45 minutes or until chicken is tender. Serves 4 (c)2000 Recipes4U |