2 lb. chicken (thighs are particularly good)
2 onions, cut into rings
12 green olives, pitted
Juice of 1 lemon
5 potatoes, cut in pieces
3 tbsp. capers
2 tsp. basil or 1/2 c. fresh basil, chopped
4 tomatoes, fully ripe
1 stalk celery
Olive oil for browning
Butter for frying potatoes

Brown chicken in olive oil. Set aside. Add butter to pan and fry potatoes until nicely browned. Set aside. Cook onion rings until transparent. Add cut up celery for a few seconds to soften. Return chicken and potatoes to pan. Add tomatoes cut into wedges, olives, capers, basil and lemon juice. Cover and cook for 20 minutes.