Chicken casserole with olives

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

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</

Europe
Greece
Stew
Main course
Autumn
October
September
August
Gluten-free
Mediterranean

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.