1 chicken, cut up
1 onion
2 celery stalks
2 carrots
1 bell pepper
1 tsp. capers
1/2 c. black olives (Italian with pits)
1/2 c. vinegar (red wine)
1/2 c. flour
1/2 c. white wine
1/2 (4 oz.) can tomato sauce

Flour chicken and lightly fry until brown. Put aside. Dice and saute: onion, celery, carrot, and bell pepper in medium pot. Add capers, olives and chicken, then add 1/2 can tomato sauce, 1/2 cup vinegar and wine. Bring to boil, stir. Cover and simmer 1/2 hour or until chicken is well done.