2 - 2 1/2 lbs. chicken parts
Flour
2 tsp. salt
1/2 tsp. freshly cracked pepper
3 tbsp. oil
1 (10 3/4 oz.) can double strength chicken broth
1 soup can water
1 (10 oz.) pkg. frozen cut okra
1 (10 oz.) pkg. frozen black eye peas
1 can pitted ripe olives, drained
1/4 c. med. sherry (opt.)

Dredge chicken with flour seasoned with salt and pepper. In Dutch oven over medium heat brown chicken thoroughly in oil, removing pieces as they brown. When completed, return chicken to pan and add broth, water, okra, black eye peas and olives. Cover and bring to a boil, breaking up vegetables as they thaw, then simmer 2 hours. (Add sherry during last 30 minutes of simmering) Serve over noodles or with dumplings. Yield: 4 to 6 servings.