4 lb. roasting chicken
1/4 c. seasoned flour
1/4 c. olive or salad oil
1 sm. sliced onion
1 sliced clove garlic
3-4 chopped celery
1 med. sliced carrot
1 c. sliced mushrooms
12 stuffed sliced olives
1 1/2 c. chicken broth

Preheat oven to 350 degrees. Prepare for cooking chicken (disjointed). Place chicken in paper bag with 1/4 cup seasoned flour. Close and shake vigorously. Brown the chicken in 1/4 cup oil. Place in casserole dish. Cook fat for 10 minutes. Place sliced vegetables in casserole. Add fat mixture and enough chicken stock to equal 1 1/2 cups. Pour over mixture and bake covered 1 1/2 hours. Add mushrooms and olives last 5 minutes.