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.
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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