Chicken cut into portions, which are fried in butter, is removed, and in the remaining butter fry crushed garlic and tomato sauce and pour the wine and broth. Add boiled, peeled and chopped tomatoes, pepper, salt, marjoram, portions chicken and stew under a lid on low heat. Mushrooms and onions fried in butter, are removed stones from the olives and add to dish about half an hour before removing it from the fire. The chicken is served in deep bowls, sprinkled with chopped parsley.