3 tablespoons butter
1/2 pound mushrooms
4 tablespoons olive oil
3 pounds chicken fryer, cut-up
flour, salt, pepper
1 cup uncooked white rice
1 large garlic clove, minced
2 cups chicken broth
12 small white onions
1 cup pimento stuffed olives
1 cup dry white wine
3/4 tablespoon oregano
1/2 cup toasted slivered almonds

3 tablespoons butter 1/2 pound mushrooms 4 tablespoons olive oil 3 pounds chicken fryer, cut-up 1 cup uncooked white rice 1 large garlic clove, minced 2 cup s chicken broth 12 small white onions 1 cup pimento stuffed olives 1 cup dry white wine 3/4 tablespoon oregano 1/2 cup toasted slivered almonds

Heat butter and saute mushrooms until lightly brown, remove from skillet and set aside.

Pour oil into skillet and heat. Coat chicken pieces with flour, salt & pepper. Fry in oil until brown. Remove chicken and keep warm. Mix rice and garlic with oil in skillet, stir in 1 cup chicken broth. Pour contents of skillet into shallow baking dish. Add chicken, rice, mushrooms, and onions into dish. Pour remaining broth and wine over mixture.

Sprinkle oregano over chicken and cover with foil. Bake at 375F degrees for 45 minutes or until rice is tender. Remove from oven and sprinkle with nuts.