Gypsy Chicken

... submitted by claire
from Sydney, Australia

3 sticks 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
Extra-virgin olive oil
1/2 glass of red wine
1/2 glass of water
2 tbs 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.



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