• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper to taste
• ¼ cup olive oil
• 1 medium-size yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• ½ cup dry white wine
• 1 cup beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• ½ teaspoon dried thyme leaves
• 2 tablespoons flour
• ¼ cup sliced pimiento-stuffed green olives

Preheat the oven to 350 degrees. Season the chicken with salt and black pepper. Heat the oil over medium-high heat in a large skillet. Add the chicken and brown evenly. Transfer the chicken to a 13 x 9 x 2-inch baking dish. Reduce the heat to medium and add the onion and mushrooms to the skillet and cook, stirring, until tender, about 2 minutes. Add the wine, broth, tomatoes, parsley, bay leaf, thyme and flour and stir to mix well. Cook for 5 minutes, stirring occasionally. Add the olives and stir to mix. Remove the bay leaf. Pour the mixture over the chicken, cover and bake until the chicken is tender, about 45 minutes. Makes about 8 servings.