2 frying chickens -OR-
1 roasting chicken, cut in serving-sized pieces
3 to 4 tbsp. olive oil
1 lg. onion, finely chopped
1 tsp. parsley, chopped
1 clove garlic, finely chopped
2 small bay leaves
2 whole cloves
3/4 cup white table wine
salt and pepper, to taste
1 (4 oz.) can mushrooms, undrained
1 (8 oz.) can ripe black olives, drained

Fry chicken slowly in heated oil until golden brown. Add onion; sauté until golden. Add parsley, garlic, bay leaves, whole cloves and wine. Season with salt and pepper. Cover tightly and cook slowly for about 30 minutes. Add undrained mushrooms and olives. Cook 10 minutes longer, or until chicken is tender. Skim off any excess fat from pan sauce. Serve with buttered noodles and green beans.

Serves 4 to 6.

Submitted by: Kelly James