2 (2 1/2 lb.) frying chickens, cut up
Olive oil
3 cloves garlic
Juice of 1 lemon
Bunch of rosemary, coarsely chopped
1 1/2 lbs. sweet Italian sausage
1 c. nicoise olives
8-10 plum tomatoes, seeded and cut into wedges lengthwise
2 tbsp. butter
3 tbsp. Parmesan cheese
Splash of red or white wine

Preheat oven to 375 degrees. Smash 2 cloves of garlic and rub over chicken. Sprinkle 2 tablespoons oil over chicken. Add lemon juice, salt, pepper and half of rosemary. Place chicken in ungreased baking pan and bake 45 minutes (until juice runs clear). Put sausage and 1 tablespoon oil in skillet and saute 15-20 minutes. Remove skin and slice into 2 inch pieces. Set aside.

When chicken is done, smash remaining garlic and saute until brown, about 1 minute. Remove garlic, discard. Add sausage and olives to oil. Cook 1 minute on high heat. Add tomatoes, remaining rosemary, salt and pepper. Saute for 2 minutes. Stir in wine. Add butter and cheese and stir briskly until sauce becomes creamy. Pour over chicken. Serves 6-8.