1 chicken
3 tomatoes
1 tbsp. tomato paste
1 clove garlic
1 c. fresh mushrooms, chopped
1 c. green olives
1/2 pt. dry white wine
1 tbsp. butter
1 tbsp. parsley, finely chopped
Salt & pepper, to taste

Cut the chicken in pieces and fry it at low flame, so that it cooks while it browns. Remove from skillet and set aside in a warm place. Using the same oil cook at low flame for 15 minutes the tomatoes (peeled and mashed) and the garlic (smashed). Add the wine, the chopped mushrooms and the tomato paste. Must be of a creamy consistency. Add the chicken and the olives. Cover and simmer for 10 minutes. Serve sprinkled with parsley.