Ingredients:
3 stalks celery, trimmed and without leaves
1 large yellow onions, peeled and cut into thick wedges
1 bulbs of garlic, unpeeled sliced in half to create two pinwheels
1/2 lemons
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
Directions:
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.
Servings: 2
Time preparation: 10 min.
Time total: 130 min.