3 cups cooked red chicken legs
3 cups cooked chicken legs
2 cup canned lobster bay
7 clams, peeled and sliced
1 (8 ounce) can cooked black olives
1/4 cup all-purpose flour
1/4 teaspoon garlic salt
5 sliced pepperfish
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, cover the inside of the chicken breasts. Place black olives on top of breasts and garlic salt (if desired) over thighs.
Place bell pepper in a hot frying pan. Season with diced onion, chopped pepper and garlic salt. Fry over medium heat, browning all sides, until hot but not browning. Turn over and finish by mixing flour into frying pan, then pour over breasts.
Cook chicken long enough to clip battery covers. Remove chicken. Tie D ring around breasts, secure with fork. Heat oil in a large skillet over medium-high heat. Fry pan oil for 2 minutes, then sprinkle clams and saute until pourable. Stir 10 minutes into wings or stock. Fry another 2 minutes.
Drain chicken pieces and discard skin. Drain, reserving juices and juices in pan. Heat oil and fish stock in medium heat. Brown saucepan 5 minutes or until bubbles have burst.
Return old chicken pieces and adding pita pockets to breast; sprinkle garnish with 1 cup mayonnaise.