2 1/2 - 3 lb. chicken pieces, skin if desired
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
16 oz. canned tomatoes, broken up
8 oz. tomato sauce
1 c. mushrooms, quartered
1/4 c. water
1/4 c. black olives, halved
1 med. onion, chopped
2 garlic cloves, crushed
1 tsp. salt
1 tsp. oregano
1/4 tsp. freshly ground black pepper
1 bay leaf
Oil for cooking

Mix the 1/2 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper then use it to coat the chicken pieces. Cook chicken in hot oil in a Dutch oven over medium heat until brown on all sides, about 15 minutes. Drain fat. Mix all other ingredients together and pour over chicken in Dutch oven. Heat to boil. Reduce heat. Cover and simmer until chicken is done, about 30 minutes. Serves 6.