1 (4 or 5 lb.) roasting chicken
2 tbsp. butter
3 tbsp. olive oil
1 stalk celery, chopped
1 med. carrot, chopped
1 med. onion, chopped
1 tsp. chopped parsley
1 tbsp. tomato paste
2/3 c. dry sherry
Salt and pepper to taste

Have chicken cleaned and cut into serving pieces. Melt butter and olive oil in hot skillet. Brown chicken on each side about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.

Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 40 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to time. Serve very hot. Serves 4 to 6. Good with macaroni, rice or potatoes.