1/4 c. olive or salad oil
1 (3 1/2 to 4 lb.) boiler fryer, cut up
2 med. green peppers, cut in strips
1 lg. onion, sliced
1/2 c. minced cooked ham
2 garlic cloves, minced
1 (28 oz.) can tomatoes, drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. fennel seed
1/8 tsp. marjoram leaves
1/8 tsp. thyme leaves
1 (3 1/4 to 3 1/2 oz.) can pitted large ripe olives drained and halved
1 (10 oz.) jar colossal pimento stuffed olives, drained and halved

In 12 inch skillet over medium high heat, in hot oil, brown chicken; remove to plate.

In same skillet over medium heat, in remaining oil, cook green peppers, onion, ham and garlic; stirring occasionally, until vegetables are tender, about 5 minutes. Spoon oil from skillet and discard.

Put vegetable in skillet, add chicken, tomatoes and next 5 ingredients. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes or until chicken is tender. Add olives; cook 5 minutes longer.

When chicken is done, with fork, remove to warm platter; keep warm.

Increase heat to high and cook vegetable mixture until thick and reduced by half about 5 minutes, stirring often. Spoon over chicken. 6 servings; 1 1/2 hours.