4 lb. chicken
1 lg. onion, diced
1 bottle stuffed olives (optional)
1 can black olives
1 c. sliced mushrooms
1 can tomato soup
1 c. peas
1 tsp. salt
1 tsp. pepper
1 c. flour
1/4 c. or enough olive oil to brown chicken in
1 chopped green pepper

Place flour, salt and pepper in bag. Add chicken and shake. Lightly brown chicken in frying pan with olive oil. Remove from heat, add onions, soup, olives and green pepper and mushrooms. Simmer for 10 minutes and add peas.

Add enough cold water to cover all ingredients and over pot. Cook 1 1/2 hours on medium or until chicken is tender. Thicken with cornstarch. Serve over biscuits. Serves 4-8.