1 (3 to 3 1/2 lb.) frying chicken, cut up
1 lg. onion, sliced
1 med. green pepper, sliced
2 cans Chef Boyardi beef gravy
8 green olives, sliced thin
1/4 c. cooking sherry
2 tsp. garlic powder
1/2 tsp. pepper
1/4 c. vegetable oil
1 can sliced whole white potatoes

Place chicken parts on broiler pan and broil in oven until done. Set aside. In large stock pot, saute onions and green peppers in vegetable oil until tender. Add garlic powder and pepper. Add beef gravy, potatoes and chicken. Simmer over low heat 15 minutes. Add sliced olives for garnish and sherry for flavor. Serve immediately.

Serves 4 to 6.