1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 - 3 lb. chicken, cut up
1/4 c. olive or vegetable oil
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 c. mushrooms, sliced
1/4 c. water
1/4 c. sliced, pitted ripe olives
1 med. onion, chopped
2 cloves garlic, crushed
1 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
1 bay leaf
Hot cooked spaghetti

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in skillet. Cook chicken over medium heat until brown on all sides (about 15 minutes). Drain fat from skillet.

Mix tomatoes, tomato sauce, mushrooms, water, olives, onion, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and bay leaf; break up tomatoes with a fork. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 30 minutes. Sprinkle with parsley. Serve with spaghetti. 6 to 8 servings.