1 large or 2 small chickens, cut into pieces, heart, liver, gizzard and fat reserved
Salt and pepper
2 heads of garlic smashed
1 lb mushrooms, halved
1 cup of yellow wine
1 cup of green olives, pitted
2/3 cup chicken broth
Melt the chicken fat, put 2 tbsp into a skillet and brown the chicken, skin side down for about 6-7 minutes. Remove and set aside.
Add 1 more tablespoon of chicken fat to the skillet and cook the garlic, mushrooms and reserved chicken innards until the garlic is soft. Add the wine and boil for about 1 minute.
Add the olives and chicken broth, bring to a boil and simmer for about 2 minutes, then mix with the chicken. Pour all into roasting pan, cover with aluminum foil, then roast in a 400 F oven for about 20 minutes, uncover, and continue to roast for 10-15 minutes.