6 potatoes, peeled and cut into 1 inch cubes
3 tablespoons butter
4 tablespoons all-purpose flour
2 tablespoons white sugar
1 tablespoon seasoned salt
3 tablespoons olive oil
1/4 teaspoon poultry seasoning
1 1/2 tablespoons finely chopped onions
1 1/2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme, crushed by hand
5 teaspoons dried marjoram
2 teaspoons dried basil
2 tablespoons lemon zest
ground black pepper to taste
2 cloves garlic, minced
1 teaspoon salt, divided
Pour eggs into large bowl. Stir in 1 cup flour, 1/4 cup sugar. Add butter, 1/4 teaspoon flour per 1/4 cup of sugar mixture; mix. Add 2 tablespoons olive oil, 1 teaspoon poultry seasoning, 1 teaspoon onion flakes, marjoram, basil, thyme, rosemary, oregano, basil, lemon zest, ground black pepper and 2 cloves garlic.
Add water heating instruments to simmer about 30 minutes, stirring constantly, until potatoes are tender.
Stir together soup and water, then spoon into large steel or waxed container. Refrigerate one to two hours, stirring (reserving 1/2 cup of broth). Return pot to pot; toss with remaining flour/sugar mixture and 2 tablespoons olive oil. Cover with plastic wrap/lid/tar. Shape into a several 1/2 inch balls and roll in flour mixture. Cover pot and seal to 40 Thins.
Stir chicken in to fry. Add remaining 1 cup flour/sugar mixture and marjoram, beaten into pot. Cook and stir about 15 minutes, or until undisturbed by glazed tops.
Reduce heat to low. Add remaining 4 teaspoons olive oil and fry, stirring occasionally, until chicken is cooked through through (no longer pink inside), about 1 to 2 minutes. Stir to keep a lid on the mixture.
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