4 chicken breasts
4 chicken thighs
4 chicken legs
Olive oil
1 c. diced celery
1 c. capers, soak in water
2 lbs. green Sicilian olives
1 lg. chicken cube (Knorr's)
Parsley flakes

In frying pan, brown chicken lightly in olive oil and set aside. In large pot, saute onion lightly. Add browned chicken, add water to cover chicken, add chicken bouillon cube, add diced celery and parsley flakes. Bring to a boil and let simmer for 1 hour.

Remove pits from olives and add capers and olives to chicken. Simmer an additional 10 minutes and serve.

SUGGESTION: Serve with rice or vegetables or salad. Serves 4-5.