Ingredients

• 1/2 CHICKEN (young) cut in serving pieces
• 1/4 oz. dry ONION, chopped fine
• 1 MUSHROOM, fresh, med. size, chopped fine
• 4 black OLIVES, chopped fine
• 1 clove GARLIC, chopped fine
• 1/2 C. SHERRY WINE
• 1 C CHICKEN BROTH (strong)
• SALT and PEPPER to taste
• dash of M.S.G.
• 1 tsp. ACCENT
• FLOUR to coat CHICKEN.

Method

1. Clean, wash, drain CHICKEN. Sprinkle SALT and PEPPER on CHICKEN. Dip pieces of CHICKEN in FLOUR. Brown CHICKEN both sides in hot oil. Discard oil. Add all of chopped VEGETABLES, OLIVES, GARLIC and saute. Add seasonings. Add SHERRY WINE and STOCK, cover and bring to a boil then turn down fire to a simmer for 20 minutes. Wonderful served with RICE or POTATOES.