10 pieces of chicken (breasts, thighs, legs)
1/2 c. flour
1 tsp. salt
1/4 c. butter
1/4 c. oil - olive
2 med. onions, sliced
1 green pepper, sliced
1 lb. mushrooms, sliced
2 cloves garlic, minced
1 lg. can whole tomatoes, drained, save juice
2 chicken bouillon cubes
1 tsp. pepper, freshly ground
1 tsp. marjoram
1 tsp. oregano
1 tsp. thyme
1/2 c. dry white wine
1/2 c. sliced black olives

Dredge chicken in flour. Brown in oil and butter. Remove to casserole. Saute onions, peppers, garlic and mushrooms until soft. Stir in tomatoes, bouillon cubes, seasonings, white wine and 1/2 cup reserved tomato juice. Cook 5 minutes. Pour over chicken in casserole. Cover and bake at 350 degrees for 45 minutes. Uncover, add olives and bake 15 minutes longer. Serve with pasta and grated Parmesan cheese.