Gypsy Chicken Recipes

Steps:

• 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.

Steps:

• Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
• Remove from pan, let cool slightly in a bowl.
• Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
• Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
• Add chicken and cook another 10 minutes.
• Lastly, add olives and heat through. Serve over rice.

Steps:

• Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
• Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
• Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
• Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
• Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.