Olive Chicketti
(Contributed by Phyllis Brickner)

Note: Phyllis has had this recipe since she was first married. She found it in the Chicago Tribute close to 40 years ago and it is one of her husband's favorites. She admits it's one of those recipes you need to prepare over a period of a couple of days. She cooks the chicken first and, the next day, throws everything in a large pot with the chicken and stews it for hours. I can personally attest to it's quality: It is DELICIOUS!


5 lb. stewing chicken

1/4 cup oil

6 cups hot water

1 tablespoon salt

1/3 cup chopped onions

1/3 cup diced green pepper

2 cups sliced celery

1/2 cup diced pimiento

1-1/2 cups pitted ripe olives

1 pound of spaghetti

2 cups grated Cheddar cheese


Cut up chicken and brown in hot oil. Add hot water and salt; cover and cook slowly until tender. Cool and skin off excess fat.

Remove skin and bones from chicken, leaving meat in large pieces. Cook onion, pepper and celery in small amount of chicken fat, until translucent. Add chicken, ssauteed veggies, and pimiento to chicken broth. Heat to boiling. Add spaghetti. Boil until tender, adding more water if needed.

Cut olives into pieces and add with cheese, just before serving. Heat slowly until cheese is melted.

Serves 6