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| 6 | Pieces Frying chicken, legs with thighs attached and breast halves |
| 1 Teelöffel | Salt |
| 1/2 Teelöffel | Pepper |
| 1/2 Teelöffel | Garlic salt |
| 2 Esslöffel | Olive oil |
| 2 Esslöffel | Butter |
| 1 gross | Onion, coarsely chopped |
| 2 klein | Cloves garlic, minced |
| 1/4 x ca. 450 g | Mushrooms, sliced |
| 1/2 Tasse | Dry Marsala |
| 1 Tasse | Chicken stock |
| 3/4 Teelöffel | Oregano |
| 1 Dose | Pitted black olives (3 1/2 oz), cut in half crosswise |
| 3 Esslöffel | Instant flour (optional) |
| 1 Esslöffel | Chopped fresh parsley (garnish) |
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Season chicken with salt and pepper and garlic salt. Heat oil and butter in large skillet and brown chicken on all sides. Remove chicken.
In same skillet, saute' onion, garlic and mushrooms for 5 minutes. Remove with slotted spoon, set aside and keep warm. Pour off excess oil and wipe out skillet.
Return chicken to skillet and add wine, stock, oregano and olives. Cover and simmer until chicken is tender, about 35 minutes. Add saute'ed mushrooms, garlic and onion. (If thicker sauce is desired, combine instant flour with 3 T cooking liquid and add to skillet for last 10 minutes of cooking, leaving skillet uncovered.) Sprinkle with parsley before serving.
0-89535-147-1 Shared By: Jim Bodle 3/93
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