Bob Musso Chicken

We recently lost a member of our extended family and in tribute to Bob Musso the patriarch of the Musso family, here is the adapted recipe that I make so often. We had this delicious meal at his home with the family a very long time ago and it has since been one of our favorites. I have made this on many occasions. It is easy and you can adapt it to your liking. It is totally 'comfort' food! Also it is great to hold for a while if you need to. The timing isn't critical.

1 cut up chicken parts, or boneless, skinless breasts and thighs
2 Tbsp butter and olive oil
1 onion
4+ cloves of garlic, I add lots more
2 cups white wine, or red wine or 1 cup wine and 1 cup of chicken broth
1/2 pound of small mushrooms
1 can of black olives
This is where I added more vegetables for a one pot meal
4-8 small red or yellow potatoes, cut up if you like
1/2 pound green beans
2-3 carrots, cut up
1-2 tbsp of Italian seasoning
Salt and Pepper to taste
Reserve some chicken broth to mix with 1-2 tbsp of cornstarch to thicken the broth just before serving.
I offer Parmesan Cheese for those who like it on everything like me.

Melt the butter and olive oil in a skillet. Season the chicken with salt and pepper and 1 tbsp of Italian seasoning.
Brown in the skillet. Transfer chicken to a holding dish and saute the onion and mushrooms.
Add back the chicken, olives and the rest of the vegetables of choice.
Add wine and/or chicken broth and more salt and pepper and Italian seasoning to taste.
Just before serving mix cornstarch with broth or water and add to pot and stir and cook until thickened about 5-10 minutes.
Bob served this over noodles, but with the potatoes it is not necessary, your choice.

Thank you Bobbo!