2 broiler fryer chickens, cut into serving pieces
1/2 c. flour
1 tsp. salt
1/4 c. butter
1/4 c. olive oil
2 med. onions, sliced
1 green pepper, sliced
1 lb. mushrooms, sliced
2 sm. cloves garlic, minced
1 (1 lb. 12 oz.) can Italian plum tomatoes, drained & chopped (reserve juice)
2 chicken bouillon cubes
2 tbsp. chopped, fresh parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 c. dry white wine
1/2 c. sliced ripe olives
Parmesan cheese

Dredge chicken pieces in salt and flour. Brown chicken in mixture of oil and butter. Remove to a casserole. Saute onion, garlic green pepper and mushrooms. Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup reserved juice. Cook a few minutes to blend. Add to chicken in casserole.

Cover and bake at 350 degrees for 45 minutes, or until chicken is almost tender. Uncover, add olives and bake 15-20 minutes longer. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened. Pour over chicken. Sprinkle with Parmesan cheese. Serve with spaghetti.