91.   Pull all fat from body cavity of chicken and melt it in frying pan large enough to hold chicken pieces.

92.   Pour the olive mixture and sauce onto the chicken, tucking some of the olives and tomatoes between the chicken pieces.

93.   Remove chicken pieces from marinade and season lightly with salt and pepper.

94.   Remove it from the skillet with a slotted spoon and scatter over the chicken pieces.

95.   Remove the chicken pieces and the bay leaf from the broth and transfer the chicken to a bowl.

96.   Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan.

97.   Remove the lid and turn the chicken pieces over.

98.   Remove chicken pieces to baking dish or ceramic dish that can be presented at the table.

99.   Remove sauce from heat, toss sauce with drained spaghetti and serve, arranging chicken pieces on top.

100.   Reserving liquid, remove chicken pieces to be cooled, boned and diced.