Ranch Style Chicken

Tender, juicy, flavorful chicken baked either low and slow in the oven, or if you are in a hurry, kick the temperature up to 325° or 350° and have it done in approximately 90 minutes.

Ingredients

6 Tbs. shortening or cooking oil
1/2 c. flour
salt and pepper
1 (2 to 3) lb. frying chicken cut up or chicken pieces
1 onion, chopped
8 sprigs parsley (optional) or 4 teaspoons dried 
2 cloves minced garlic
1 Tbs. olive oil
1 (8 Oz.) can tomato sauce
1 (16 oz.) can tomatoes
1/2 c. sliced olives
1 (3.5 to 4 ) oz can mushrooms
1 tsp. Italian herb seasoning
salt and pepper to taste

Directions

Preheat oven to 325°.  However, if you are wanting the chicken to be really tender, juicy and falling off the bone,preheat oven to 165°. Get two 12 x 8 x 2-inch baking dishes.  You can also line the dishes with aluminum foil for easier cleanup.

Melt 3 tablespoons shortening into each baking dish. 

Salt and pepper both sides of the chicken pieces. Place the flour in a bag. Shake the chicken pieces to coat with flour.  Arrange chicken pieces in the baking dishes with skin side up. 

Bake 30 minutes. Drain off all but 1 tablespoon oil.

Remove from oven. Add chopped onion, parsley, and garlic.  Pour in tomato sauce, tomatoes, olives, mushrooms, Italian herb seasoning and salt and pepper to taste.

 Cover and place back in the oven. If you are using a 350° oven, bake the chicken for about an hour.  However, if your oven is st to 170°, bake for 4 to 5 hours or until the meat is tender and registers 165° with a meat thermometer when inserted into the thickest part of the chicken.