Chicken Marengo

• 8 large pieces frying chicken (about 3 lbs)
• ¼ cup olive oil
• 1 tsp salt
• 1 can (1-lb) tomatoes
• 1 Tbsp tomato paste
• 1/2 cup dry sherry
• 2 cups sliced mushrooms
• 1/2 bay leaf
• 1 clove garlic, crushed
• 1 can (8-oz) small whole onions
• 1 can (6-oz) ripe olives, pitted

Brown chicken slowly in oil. Sprinkle with salt. Add tomatoes, tomato paste, sherry, mushrooms, bay leaf and garlic. Cover and simmer 15-20 minutes, until chicken is tender. Uncover, add drained onions and ripe olives and simmer rapidly until sauce is thickened, about 5 minutes.

Yield: 6 servings