Mexican Chicken

Ingredients

1 slice onion
120 ml vegetable oil
12 green olives
650 gr tomatoes
2 celery
2 garlic
2 bay leaves
120 ml water
18 gr capers
5 gr oregano leaves
3 gr salt
1 gr pepper
6 chicken breasts
80 gr mushrooms

Instructions

* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 25 cm 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.