1/4 c. oil
3 tbsp. parsley, chopped
1/2 lg. onion, chopped
2 fryers, cut in pieces
1 sm. can button mushrooms
1 1/2 c. dry red wine
2 sm. cans tomatoes
1/2 c. water

Brown chicken in the oil. Remove chicken. Add parsley and onion and cook until onions are golden. Add mushrooms and wine. Add browned chicken. Press tomatoes through sieve. Add tomatoes and water to chicken. Simmer until chicken is tender, about 1 hour. When serving, garnish with green grapes and ripe olives.