Casserole roasting chicken

INGREDIENTS:

• 4 to 6 lb. Roasting chicken, or chicken pieces
• 1 teaspoon salt
• 1/8 teaspoon pepper
• flour
• ¼ cup olive or salad oil
• ¼ cup minced onion
• 1 clove garlic, minced (optional)
• ½ cup diced carrots
• ½ cup diced celery
• 1 ½ cup water or broth
• 1 cup mushrooms, sautéed
• 12 stuffed olives sliced (optional)

Sprinkle chicken with salt and pepper and cover with flour. Brown in oil and place in baking dish. Cook onion, garlic, carrots and celery in remaining oil until onion is transparent. Pour vegetables and water over chicken, cover and cook in slow oven (325) until tender, about 1 ½ hours. Cook mushrooms in butter about 5 minutes and add to chicken with olives about 10 minutes before chicken is done. Serve with gravy made from drippings.

Serves 6 to 8