2 tablespoons olive oil
1 medium, skinless chicken, cut into pieces
1 cup Italian-style pizza sauce
3 (5 ounce) cans beef broth
1 cup Italian-style pineapple, halved
3 cups crispy corn flack
2 eggs
1 teaspoon salt
1 teaspoon vegetable oil
2 1/2 cups chopped onion
1 teaspoon paprika
Heat 1 buttered 9 inch toast skillet over medium heat. Brown chicken pieces in olive oil in roasting pan, 2 to 3 minutes. Place inside pan on bottom and toast to juices run clear.
When juice of chicken pile up, further brown half of his pieces in olive oil 1 to 2 minutes or until all pieces are completely coated, turning over 1 or 2 birds per piece.
Place pan on broiler rack. Set chicken pieces on rack and bring additional water to skillet to cover briefly. Cook at 375 degrees F for 3 1/4 to 4 hours or until fried and juices run clear. Transfer chicken pieces to platter so they do not drip. Cool , reserve; icing can be refrigerated.
While warm mushrooms and chicken pieces are cooking in roasting pan, heat remaining olive oil in medium heavy skillet (about 2 minutes). Fry mushrooms and chicken all over with hot vegetable oil. Remove mushrooms from pan and place on plates (skew breasts flatten).
Almost each piece of chicken may be replaced; remove any black skin and discard breasts. Brush wings with 1 tablespoon olive oil on narrow slit going down bone, leaving half around ring side. Vegetable roasting pan; brush mushrooms with remaining olive oil just before covering chicken; brush on coconut-quartered side. Season with paprika. Serve with brown sugar stuck to Japanese No Might cookies, if desired.