Gypsy Chicken
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... submitted by claire |
from sydney, australia |
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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 |
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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. |
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(ID: 9991) Mirror: rec.food.recipes: Sun, Nov 16, 2003 |