1 (3 1/2 lb.) fryer or broiler
1/4 c. olive oil
1 lg. onion, chopped
1/2 lb. fresh mushrooms, sliced
2 cloves garlic, crushed
1 tbsp. fresh basil, chopped or 1 tsp. dried basil to taste
1 (16 oz.) can stewed tomatoes
1/2 c. white wine
2 tbsp. fresh parsley, chopped
Salt and pepper
6 black olives, sliced

Wash, dry, and cut up chicken. Season with salt and pepper. Heat oil in large skillet. Brown chicken well. Remove and set aside. Add and saute onion, garlic, and mushrooms. When softened, add basil, tomatoes, and wine. Bring to a boil, lower heat, and simmer 5 minutes (covered). Add chicken and cover skillet. Cook 30 minutes or until chicken is tender. Remove chicken; keep warm. If sauce is thin, raise heat and boil hard until slightly thickened. Stir in parsley and sliced olives. Spoon sauce over chicken and serve.