Mexican Chicken

• 1 medium onion, thinly sliced
• 1/2 cup vegetable oil
• 12 each green pitted olives
• 4 cups tomatoes, chopped, about 4 medium tomatoes
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 cup water
• 2 tablespoons capers
• 2 teaspoons dried leaf oregano, crumbled
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 boneless chicken breast halves
• 8 ounces sliced mushrooms

Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.
Serves 6.