Finger-Lickin' Fricassee 1 (3-pound) chicken 1/2 cup flour 1/2 cup shortening 1 onion, sliced 1 green bell pepper, chopped 2 cloves garlic 4 tablespoons catsup 1 1/2 cups water 1 teaspoon Gebhardt® Chili Powder 2 teaspoons salt 4 tablespoons raisins (optional) 8 ripe olives, chopped (optional) Cut chicken into serving pieces. Dip into flour, then brown in hot shortening. Remove to a larger pan. Fry onion, green pepper and garlic until brown in remaining hot shortening; add catsup, water, Gebhardt Chili Powder; boil 5 minutes. Pour over chicken. Salt, adding water as needed; cover, allow to simmer until chicken is tender; about 1 1/2 hours. Add raisins and ripe olives 15 minutes before serving.