Recipe by Sassy Syrah
This was a OMG nothing in the house dish! I made it up based on what I had, and my bf really liked it. Thats why it's Gypsy, a sort of rustic mish mash.
Top Review by evelyn/athens
Well, this made for a very tasty supper tonight. Easy too. The different flavouring ingredients in this dish came together very well, herby notes provided by the celery, the onion and garlic had melted down to sweet, sweet, sweet, and the olives punctuated everything saltily. The pan juices were excellent served over mashed potatoes.
- 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
Directions See How It's Made
- 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.