1 broiler-fryer chicken, 3 ½ pounds ready-to-cook weight
Salt
¼ pound fresh mushrooms
1 medium onion
½ cup small pimento-stuffed olives
2 tablespoons olive oil
1 tablespoon butter
2 cans (8 ounces each) tomato sauce
½ cup dry white wine or chicken broth
10 small whole onions, peeled
2 sprigs parsley
½ teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, peeled and cut in wedges
1 medium green pepper, cut in strips
1 tablespoon olive oil
1. Set out a Dutch oven and a skillet.
2. Rinse and pat dry the chicken with absorbent paper.
3. Sprinkle body and neck cavities with salt and set aside.
4. Clean and slice the mushrooms; set aside.
5. Chop and set aside onion.
6. Set out olives.
7. Heat the olive oil and 1 tablespoon butter in Dutch oven.
8. Add the chicken to hot fat. Fry until golden on all sides, turning with two wooden spoons. Remove chicken from Dutch oven and set aside.
9. Add the mushrooms and onions to hot fat and stir occasionally until lightly browned. Add the tomato sauce, white wine or chicken broth, 10 small onions, and 2 sprigs parsley.
10. Return chicken to Dutch oven. Sprinkle with salt and pepper.
11. Simmer, covered, 1 hour, or until chicken is tender, basting occasionally; add olives 15 minutes before end of cooking time.
12. Transfer chicken to a large platter and tuck in neck skin; keep warm.
13. Simmer sauce uncovered 5 minutes.
14. Meanwhile, prepare 2 medium tomatoes and 1 medium green pepper.
15. Heat in the skillet 1 tablespoon olive oil. Add green pepper and cook, stirring occasionally, about 2 minutes. Gently mix in tomato wedges and heat thoroughly. Arrange green pepper strips and tomato wedges around chicken. Using a slotted spoon, lift olives, onions and mushrooms from sauce and arrange on platter.
16. Serve with hot cooked rice and remaining sauce.
4 TO 6 SERVINGS