Upside-Down Chicken Dinner



  • 1/4 cup chicken fat
  • 1/2 cup flour
  • 1 tsp. salt
  • dash pepper and paprika
  • 3 cup chicken stock
  • 1/2 cup milk
  • Ad
  • 1 Tbsp. lemon juice
  • 3 cup cooked chicken, cut in 1 inch pieces
  • 1/2 cup sliced stuffed olives


Melt chicken fat in skillet. Add flour and stir until smooth. Add salt, pepper, paprika, stock and milk and cook until mixture is fairly thick. Stir in lemon juice, chicken and olives. Put 2/3 of mixture in greased 10 inch skillet. Cover with cornbread batter. Bake at 400 degrees F for 25 minutes. Cut in wedges and serve upside down with remaining hot chicken mixture as gravy.

Cornbread Batter


  • 1 cup flour
  • 2 Tbsp. sugar
  • 3/4 tsp. salt
  • 1 cup cornmeal
  • 3 Tbsp. shortening
  • 2 tsp. baking powder
  • 1/2 tsp. soda
  • 1 cup buttermilk


Combine dry ingredients in large bowl. Cut in shortening with pastry blender. Add buttermilk and stir just enough to blend ingredients. Pour batter over hot mixture in skillet.

By Robin from Washington, IA


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