1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 lb. chicken, cut up
1/4 c. vegetable oil
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 c. mushrooms
1/4 c. water
1/4 c. sliced ripe olives
1 med. onion, chopped
2 cloves garlic, crushed
1 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
1 bay leaf
Hot cooked spaghetti

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken in flour mixture. Heat oil in 12 inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.

Mix tomatoes, tomato sauce, mushrooms, water, olives, onion, garlic, 1 teaspoon salt, the oregano, 1/4 teaspoon pepper and the bay leaf. Break up tomatoes with fork. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer until done, about 30 minutes. Serve with spaghetti.