Gypsy Chicken
Ingredients
- 3 stalks celery, trimmed and without leaves ⓘ
- 1 large yellow onion, peeled and cut into thick wedges ⓘ
- 1 bulb of garlic, unpeeled sliced in half to create two pinwheels
- 1/2 lemon ⓘ
- 400 -500 g chicken thighs ⓘ
- extra virgin olive oil
- 1/2 glass red wine ⓘ
- 1/2 glass water ⓘ
- 2 tablespoons fresh oregano
- 100 g green olives
- Turkish bread or other crusty bread ⓘ
Instructions
- 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 pour 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.
Nutrition & Diet Analysis (per serving)
529
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).