1 frying chicken, cut into serving size pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 c. sliced green olives
1/4 c. olive oil
1 clove crushed garlic
3 tbsp. chopped onion
1/2 c. cold consomme
2 tbsp. flour
4 tomatoes, quartered
1 c. white wine
Herb Bouquet
2 tbsp. butter
4 oz. sliced mushrooms

HERB BOUQUET:

Tie together or put in cheesecloth:

3-4 sprigs parsley
1 sprig thyme
1/2 bay leaf

Mix 1/3 cup flour with salt and pepper; shake chicken in this mixture. Heat oil in skillet. Brown chicken; add the garlic, onion, tomatoes, wine and herbs. Cover and simmer about 1/2 hour until tender. Saute in small skillet the butter and mushrooms. Add to chicken along with olives. To thicken, put consomme and 2 tablespoons flour in screw top jar and shake well. Remove chicken from skillet and discard Herb Bouquet. Gradually add consomme to flour liquid, stirring constantly. Boil 3 to 5 minutes until thick. Put chicken back, cover and simmer 10 minutes. Serves 4.