Rinse and dry the chicken and carve into 8 pieces. Heat the oil in a casserole and start by browning the leg pieces for 5 minutes on both sides, then add the remaining pieces and roast until golden brown.
Season with salt and pepper and remove from the casserole. Fry the peeled, diced onion in the oil until translucent. Crush the garlic clove, blanch the tomatoes, skin them and cut them into pieces, removing the hard yellow pith. Cut the cleaned mushrooms into slices.
Add the garlic and the tomato pieces to the oil form, saute for 5 minutes. Add the mushrooms and cook with the tomatoes at high temperature for 5 minutes. Add the chicken pieces repeatedly to the cooking pot. Pour the wine and add the olives.
Cook the ragout in the closed pot at a low temperature on the stove or in the oven at 200 °C for 45 minutes. Season to taste with salt and freshly ground pepper, add beef broth if necessary.
Cut the toast slices crosswise into four triangles and toast them shortly before the end of the cooking time in a frying pan in butter until golden brown. Toast the eggs to make fried eggs and cut them out all around with a glass.
Arrange the dish on hot plates and garnish with the bread croutons and a fried egg on each.
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