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home > recipes > meat > gypsy chicken
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.

Gypsy Chicken


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list all recipes for MEAT (1007)
list all Eastern European recipes (82)
list all recipes by CLAIRE (3)


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keyword: gypsy
keyword: chicken
ethnicity: eastern european
recipes for meat
recipes by claire
Email Address:
(posted November 12, 2003)

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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