- 12 green olives, pitted
- 1 stalk celery, chopped
- 2 onions, sliced
- 1/2 cup water
- 2 teaspoons white sugar
- 1 tablespoon extra-virgin olive oil
- 1 (2 pound) whole chicken, cut into pieces
- 4 ripe tomatoes, diced
- 1 bunch fresh basil, chopped
- 1 lemon, juiced
- 2 tablespoons capers
- salt and ground black pepper to taste
- 1/4 cup extra-virgin olive oil, or to taste
- 5 potatoes, peeled and cubed
- Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
- 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.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
- 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.
- 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.