2 (1 1/2 to 2 lb.) chickens
Flour, salt & pepper
2 tbsp. each butter & olive oil
1 sm. onion, finely chopped
2 cloves garlic, finely mashed
1 c. sliced celery
1/4 c. wine vinegar
1 1/2 c. hot water or red wine
1 sm. bottle (2 oz.) stuffed green olives, coarsely chopped
1 tsp. each salt, chili powder & Worcestershire sauce
1/2 tsp. each pepper & dry mustard
1 tbsp. sugar
Grated peel & juice of 1 lemon

Brown floured and seasoned chicken in mixture of butter and oil. Transfer to baking dish. While chicken is browning, simmer all ingredients for 5 minutes. Pour sauce over browned chicken. Cover and bake in 375 degree oven for 30 minutes. Remove cover and basting occasionally continue cooking 15 more minutes.

VARIATIONS by Ruth (Sauer) Smith: Skin chicken, replace butter with canola oil, omit salt. Last 15 minutes I cook for 30 to make a thick sauce.