3-1/2 lbs. chicken, (1 whole chicken, cut up)
2 Tbsp. Greek seasoning (Cavender's is the most popular brand of this mixture)
1 28-oz. can chopped Italian tomatoes
1 Tbsp. butter
3/4 lb. sliced mushrooms
2 garlic cloves, minced
2 Tbsp. olive oil
1/3 cup dry vermouth
2 Tbsp. tomato paste
1 6-oz can sliced black olives

Rinse chicken pieces and pat dry. Season with Greek seasonings and let sit for about 15 minutes.

Melt butter in a large skillet and saute mushrooms until their liquid is released and then evaporated. Add garlic and cook, stirring, for justa minute. Remove from the pan to a bowl and set aside.

Reduce heat to medium and add olive oil. Brown the chicken on both sides and remove from pan. Add vermouth off the heat and deglaze pan over medium high heat, scraping up brown bits from the bottom. Add tomatoes and their juice, tomato paste and cooked mushrooms and garlic. Cook until sauce begins to thicken, about 10 minutes.

Place chicken in a baking dish, scatter sliced black olives over the top and pour in sauce. Cover with foil and bake in a 350 oven for about an hour. Remove foil. If the sauce is not thick enough, bake a little longer uncovered.