2 1/2-3 lb. chicken cut in serving pieces
Salt & pepper to taste
3 tbsp. olive oil
1/2 lb. sm. mushrooms if lg. halve or quarter
1 bay leaf
1/4 tsp. dried thyme
3/4 c. chopped onion
1 1/2 tsp. chopped garlic
2 tbsp. flour
1/2 c. dry white wine
1 c. chopped tomatoes
3/4 c. chicken broth
1/2 c. green salad olives

Sprinkle chicken pieces with salt and pepper. Heat the oil in a skillet and brown chicken pieces on both sides. Add the mushrooms, bay leaf, thyme, onion and garlic. Cook, shaking the skillet and stirring the chicken pieces so the other ingredients are evenly distributed around and between the pieces. When the chicken has cooked remove the pieces to a serving dish.

Sprinkle the ingredients in the skillet with flour and stir. Add the wine, tomatoes and broth. Stir and bring to a boil. Return the chicken to the skillet. Salt and pepper to taste. Cover and simmer 5 minutes. Add the olives and cook 5 minutes. Serve over rice or pasta. Serves 4.