Ingredients

• 12 greens olives , pitted
• 1 stalk celery , chopped
• 2 onions , sliced
• 0.5 cups water
• 2 teaspoons white sugar
• 1 tablespoon extra-virgin olive oil
• 1 , 2 pound
• 4 ripes tomatoes , diced
• 1 bunch fresh basil , chopped
• 1 lemon , juiced
• 2 tablespoons capers
• salt and ground black pepper to taste
• 0.25 cups extra-virgin olive oil , or to taste
• 5 potatoes , peeled and cubed

Instructions

1. 1 Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
2. 2 Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
4. 4 Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
5. 5 Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

Nutrition per serving