1 1/2 lb. Italian sausage, cut into 2-inch pieces
2 (3 1/2 lb.) chickens, cut into pieces
6 tbsp. butter
1 lg. onion, chopped
1 (16 oz.) can tomato sauce
2 cloves garlic, minced
1/2 c. black pitted olives, sliced
1/2 c. stuffed green olives, sliced
1 c. white wine or water
1 c. slivered almonds
Salt and pepper to taste

Melt half the butter in a large heavy pot. Quickly brown the chicken pieces in it on both sides. When brown, remove pieces and set aside. Add the remaining butter to pan and saute the onions until they are golden. Pour in the tomato sauce and wine, add the garlic. Place chicken back into pan. Add sausage and simmer 30 minutes. Add the sliced olives, salt and pepper. Simmer 5 minutes. Sprinkle with the almonds and serve hot. Serves 8.