2 or 3 lbs. chicken cutlets cut into strips or parts)
1 lb. green olives, split & remove pits
1/2 c. vinegar
1 c. celery
1 lg. onion
1 can tomato paste
1 tsp. sugar
Salt to taste
Pepper to taste
Oil

Cut up chicken (if using parts, boil water in a large pot and then add chicken until it turns white; drain on a paper towel). Brown chicken in a frying pan. Clean and cut celery into 1/2 inch pieces. Place celery in saucepan with just enough water to cover celery. Cook until tender. Drain celery and SAVE WATER. After remove celery, coat pan lightly with oil.

Using a low flame, add onion; cook until tender (not brown). Add tomato paste; melt paste by adding 2 cans of celery water. Add the olives, celery and the remainder of the water. Add salt, pepper, vinegar and sugar. Cover and cook 15 minutes.

Can be cooked in a large frying pan on top of the stove or baked in the oven. Place chicken in the bottom of the pan, place the celery and olive mixture (with liquid) over chicken and simmer (using a low flame or 300 degree oven) for 40 minutes.