1 chicken about 2 1/2 lbs cut up.  Dust pieces with 1/4 cup flour mixed with 1/2 tsp salt, 1/4 tsp paprika, dash pepper. Heat 1 tbsp oil and 1 tbsp butter in large skillet or shallow casserole. Brown chicken pieces thouroughly. Add 2 oz gin, 1/2 oz vermouth, 1 cup chicken broth or bouillion. Cover pan, reduce heat and simmer for about 30 minutes. Meanwhile, heat 1 tbsp butter in small skillet and brown 1 can {3-4 oz} mushroom caps, drained, or 12 fresh mushroom caps. After chicken has cooked 30 minutes, add browned mushroom caps, 1/4 cup pitted green olives and 2 tbsp chopped pimiento to chicken. Cook 5 minutes longer. 
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(Great dish for leftover chicken or turkey)
2 CUPS CHOPPED CHICKEN OR TURKEY
1 CAN CREAM OF CHICKEN SOUP
1 TABLESPOON LEMON JUICE
1 TABLESPOON DRIED ONION FLAKES
1 SM. CAN SLICED WATER CHESTNUTS
3/4 CUP OF MAYO
1 CUP OF CHOPPED CELERY
2 CUPS OF CRUSHED CHIPS
MIX ALL INGREDIENTS, PLACE IN OBLONG PAN 
BAKE AT 350 FOR 25 MINUTES
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