Mom'S Sicilian Chicken Cacciatore

• 2 whole chickens, cut up
• 4 to 5 medium onions, chopped
• 1 small jar capers
• 1/4 c. wine vinegar
• 1 lb. green Sicilian olives
• 1 head celery, chopped
• olive oil
• salt and pepper
• garlic powder

1. Clean chicken and pat dry.
2. Chop onions and celery.
3. Halve olives
4. by hitting each one with a flat bottomed glass or bottle. Cover bottom of a large stock pot with olive oil.
5. Fry small batches of chicken, seasoning each batch well with salt, pepper and garlic powder.
6. Remove to platter.
7. When last batch of chicken is done, remove from pot and add onions and celery.
8. Cook 5 minutes or until tender.
9. Add olives, capers and chicken along with cooking juices of chicken and simmer.
10. To prevent chicken from breaking up in pot cover and, while holding cover down, remove from stove top and shake entire pot instead of stirring. If more juice is desired, add 1 cup of water.
11. Let simmer at least 1 1/2 hours.
12. Add vinegar 1/2 hour before done.
13. Serve with a green lettuce salad and lots of Italian bread.

chickens, onions, capers, wine vinegar, green sicilian olives, celery, olive oil, salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705447 (may not work)