1 fryer chicken, cut up into 8 pieces (3 - 3 1/2 lbs.)
1 tbsp. olive oil
4 oz. fresh mushrooms, chopped
1 med. onion, chopped
1 med. garlic clove, minced
1/2 c. dry white wine
1 1/2 tbsp. white wine vinegar
1/2 c. chicken broth
1 tsp. dried basil, crumbled
1/2 tsp. dried marjoram, crumbled
1/2 tsp. salt
1/8 tsp. pepper
1 can (14 1/2 oz.) whole peeled tomatoes
8 Italian or Greek style black olives
1 tbsp. chopped fresh parsley

1. Rinse chicken, drain, pat dry. Heat oil in large noncorrosive skillet over medium heat. Cook about 8 minutes per side until brown.

2. Add mushrooms and onions to drippings in skillet. Saute over medium heat until onion is soft, about 5 minutes. Add garlic, saute 30 seconds. Add wine and vinegar to skillet. Cook over medium heat until liquid is almost completely evaporated, about 5 minutes. Stir in chicken broth, basil, marjoram, salt and pepper. Remove from heat.

3. Press tomatoes and their liquid through sieve into bowl. Discard seeds. Stir tomatoes into onion mixture. Heat to boiling; boil uncovered for 2 minutes.

4. Pour tomato-onion mixture over chicken. Heat to boiling; reduce heat to low. Simmer covered until chicken is tender, about 25 minutes. Remove chicken pieces to serving dish. Keep warm.

5. Heat tomato-onion mixture to boiling. Boil uncovered over medium high heat for 5 minutes. Cut olives in half. Add olives and parsley to sauce. Cook 1 minute longer. Pour sauce over chicken and serve.