A uniquely tart and savory dish that may be served hot or cold. Hot, serve with rice or couscous. Cold, it's ideal for a picnic or patio lunch and may be made the day ahead. Serves four generously.

In a heavy casserole on the stove top add:

… 1/2 cup olive oil

… 1/4 cup wine vinegar

… 2 whole cloves

… 6 cloves garlic, peeled and mashed but left whole (place under a flat knife or spatula and smack down with your fist)

… 4 cups yellow onion, halved and thinly sliced

… 1 green pepper, cut into strips

… one 2 1/2 pound chicken, cut into serving pieces

… 12 pimento stuffed green olives

… 2 tablespoons drained capers

… 1/4 cup whole canned pimentos, cut in strips

… salt and pepper

Bring contents of the pot to a boil and cover. Simmer 30 minutes, stirring occasionally. Uncover and cook an additional 10 minutes or until tender.

To serve cold, let cool and refrigerate. Serve with lemon wedges.