Chicken with mushrooms and olives in italian

Pour warm water over the mushrooms and soak for 1 hour. Rinse the processed gutted chicken, dry thoroughly, cut into 4 parts. Cut the brisket into cubes and roll over boiling water. Melt 60 g of butter in a saucepan, fry half of the chopped onions and brisket, put the pieces of chicken, salt, pepper, pour wine. Simmer under the lid on a moderate heat for 1 hour, gradually adding stock. Fry soaked mushrooms with half an onion and a glass of stock on the remaining oil, salt, pepper, add to the chicken along with the olives and fry lightly over low heat.