Directions

1. 1. Sprinkle chicken with salt and pepper and dredge with flour.
2. 2. Brown in olive oil and place in baking dish, skin side down.
3. 3. Cook onion, garlic, carrots and celery in remaining oil until onion is transparent.
4. 4. Pour vegetables and water over the chicken, cover and cook in slow oven (325°F) until tender, about 1 1/2 hours.
5. 5. Cook mushrooms in fat about 5 minutes and add to chicken with olives about 10 minutes before chicken is done.
6. 6. Serve with gravy made from drippings. If strained gravy is desired, add mushrooms after straining out the vegetables.
7. 7. Desired stuffing may be placed at one side in roaster to cook during the last hour, or baked in a covered greased baking dish.
8. 8. Serve cold as well as hot.