Brown chicken in oil in large skillet or Dutch oven (a tight-fitting lid will be needed later). Remove chicken. Cook sausage in same skillet until lightly browned. Remove with slotted spoon to paper toweling to drain. Drain all but 1 tablespoon fat from skillet. Add green pepper, onion and garlic and cook 5 minutes or until tender. Stir in flour. Gradually add broth, stirring constantly. Add sausage, tomatoes, olives and chicken. Cover pan tightly; cook over low heat 45 minutes until chicken is tender. Serve with corn bread or rice Nutrient value per serving: 546 calories, 44 g protein, 36 g fat, 11 g carbohydrate, 991 mg sodium, 140 mg cholesterol. chick 25