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 |