Some might consider this a 1970’s throwback but this pot luck favourite still deserves a place in the supper menu rotation. Many think it’s even better as leftovers.
1 cup flour, seasoned with salt and pepper for dredging chicken
1 cup vegetable oil for frying
½ bulb roasted garlic chopped/mashed
1 large carrot grated
1 cup whole black olives
1 cup white wine (or another cup chicken stock)
1 tbsp brown sugar
One 14 ounce can plain tomato sauce
1 teaspoon dried oregano
1 teaspoon thyme
2 tbsp savoury
Serve over cooked rice, egg noodles or your favourite pasta.