Name: Chicken casserole with olives
Yield: Serves 4
Cuisine: Greek
Ingredients: 75 ml/5 tbsp extra virgin olive oil; chips/fries, boiled rice or boiled new potatoes, to serve; 300 ml/½ pint/1¼ cups hot water; 16–20 olives of your choice; salt and ground black pepper; 3–4 shallots or 1 onion, finely chopped; 30 ml/2 tbsp chopped fresh flat leaf parsley; 1 chicken, about 1.6 kg/3½ lb, jointed; 2 carrots, sliced into rounds; 1 celery stick, roughly chopped; 2 garlic cloves, chopped; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Kotopoulo me elies is a simple dish to prepare and cook, but with its typical Mediterranean undertones it is also full of flavour. In our family, it was often served with chips or plain boiled rice, but it goes equally well with some lovely boiled new potatoes.

Ingredients

75 ml/5 tbsp extra virgin olive oil
1 chicken, about 1.6</

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a wide flameproof casserole and brown the chicken pieces on both sides. Lift them out and set them aside.

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Ingredients

Method

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