Ingredients

• 3-4 tablespoons extra virgin olive oil (enough to cover the bottom of the pan)
• 6 chicken thighs (bone skin, skin off)
• 2 tablespoons flour
• 1 chopped (white) onion (diced)
• 1 – 2 cloves garlic (diced)
• 1 tablespoon each of finely chopped parsley, thyme and oregano
• ½ cup white wine (or whatever!)
• 1 can chopped mushrooms (with liquids) or ½ cup chopped fresh mushrooms
• ½ teaspoon garlic salt
• 1 cup of small black pitted olives (strained)
• 1 cup chicken broth (which my mother rarely buys, but saves when she cooks chicken in other ways or has extra broth from her chicken soup)
• Salt, Pepper, Italian Seasonings (to taste)