Ingredients:
1 to taste salt and pepper
0.5 Cup oil, olive
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Directions:
Preheat oven to 350.
Wash chicken under cold water and pat dry. Season with salt and pepper. Heat ¼ cup oil in a large Dutch oven over medium-high heat and brown chicken on both sides. Remove chicken to a plate and set aside.
Add remaining olive oil to Dutch oven, add chopped onions, And sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 2 minutes. Add wine and cook for 1 minute, then add chicken stock, lemon juice and oregano. Return chicken pieces to pan. Layer olives, onion rings and lemon slices over the chicken, cover, and place in oven. Cook for 50 to 60 minutes until the juices of the chicken run clear.
Arrange chicken with onion, lemon and olives on a heat-proof serving platter and keep warm in the oven.
Reduce the liquid by ¼ over medium-high heat for sauce. Taste and adjust seasoning. Pour over chicken and serve. |