1/4 c. soy sauce
1/2 c. Gallo pale dry sherry
1 med. onion, grated
2 tbsp. salad oil
1 sm. can water chestnuts, drained
Chopped fresh garlic to taste
1/2 lb. mushrooms
1/2 can black olives
Fresh parsley springs
3 1/2 to 4 lb. cut up chicken

Mix first 5 ingredients. Cover and let stand at least 1 hour or overnight in refrigerator. Arrange chicken in ungreased 9 x 13 inch baking dish. Arrange water chestnuts, mushrooms, and black olives in dish. Pour refrigerated mixture over all. Bake at 350 degrees covered with foil for 45 minutes and uncovered for 45 minutes. Garnish with parsley and serve from baking dish. 4 servings.