Gypsy Chicken
 
 
... submitted by claire 
from sydney, australia 
 
3 stick  celery, trimmed and without leaves
1 large  brown onion, peeled and cut into thick wedges
1   bulb of garlic, unpeeled sliced in half to create two pinwheels
1/2   lemon
400   500g chicken thighs
  extravirgin olive oil
1/2 glass  of red wine
1/2 glass  of water
2 Tbsp  fresh oregano
  100g green olives
  turkish or other crusty bread
 
preheat oven to 150c place celery, onion, lemon, garlic in baking dish. 
(flat side down where appropriate) cut chicken thighs in half or thirds 
depending on size. place on top of celery and etc. drizzle with olive oil, 
and poor liquids over. add chopped oregano. season well with cracked 
pepper and salt. cover dish with foil, being sure to seal well and bake in 
oven for 1 hour. add green olives and squeeze the lemon juice into the 
baking juices. turn chicken. cook for a further hour at 250c, removing the 
foil half way through. remove when chicken is done and onions are soft and 
slightly golden. toast slices of bread until golden. squeeze roasted 
garlic out of paper and spread one clove on each crouton. mash up other 
cloves in the juice. serve the chicken, onion and olives with some of the 
pan juices poured over. serve with the croutons and some freshly ground 
pepper. serves 2 well, and can easily be doubled or tripled. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 9991) Mirror: rec.food.recipes: Sun, Nov 16, 2003


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