1 chicken (2-3 lb.)
1/2 lb. fresh mushrooms
1/2 c. olive oil
1 sm. can black olives
Salt & pepper
Croutons, fried in butter
4 tomatoes, fresh or canned
1 1/2 c. water or dry white wine
1 clove garlic
3 shallots or sm. onions
1 Bouquet Garnish: (Consists of 1/2 tsp. thyme, 1 bay leaf, 2 sprigs parsley)

Fry chicken in olive oil until golden brown on all sides. Add Bouquet Garnish, garlic, shallots and tomatoes. Cook slowly for 45 minutes. Add salt and pepper to taste. Ten minutes to serve, pour sauce over chicken (juice from chicken). Garnish with fried croutons. Serve with rice.