Hunters' Chicken

2 fryers, cut into serving pieces
1 jar (8 oz.) stuffed olives and liquid
1 can (4 oz.) sliced mushrooms and liquid
salt and pepper to taste
1 c. chopped onion
1/4 tsp. marjoram or rosemary
1/2 c. sherry
1/4 c. flour
1 large can tomatoes and juice
1 bell pepper, chopped
1/2 c. sauterne
1/4 c. oil

Heat oil in large, heavy skillet.  Dredge chicken pieces in flour which has been salted and peppered.  Brown chicken pieces.  Lower flame and add onion.   Cook until onion is tender.  DO NOT BURN CHICKEN OR FLOUR WHICH MAY BE IN PAN (more oil may be required).  Add tomatoes, bell pepper, olives, mushrooms and marjoram or rosemary.  Bring to simmer and cook for 45 mnutes, stirring occasionaly.   Add sauterne and sherry and simmer 15 minutes longer.

Serve with rice.

Brenda Camp