4-5 lb. cut up chicken
4 tbsp. butter
1/2 c. water
1 sm. onion (chopped)
2 tbsp. chopped parsley
Salt
1/4 tsp. thyme
1/4 c. dry white wine (cooking wine)
12 lg. stuffed olives
1 can sliced or button mushrooms

Dredge chicken in flour. Fry until golden brown in butter. Remove from skillet and place chicken in a Dutch oven. Add water, onion, parsley, salt, pepper and thyme. Cover and let simmer until chicken is well done. During last half hour, add wine, olives and mushrooms. Serves 6-8.