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No 133 Pollo all'Oliva (Chicken)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.
Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter. Into this
put a fowl cut up and let it act brown all over, turn when
necessary and then baste it with boiling stock. Add four Spanish
olives cut up and four others pounded in a mortar, eight whole
olives and three tablespoonsful of tomato puree reduced, and when
the fowl is well cooked pour the sauce over it.

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