Greek Chicken With Olives, Carrots, Lemon and Celery

Ingredients:
6 split (3 whole) chicken breasts, with or without skin
6 tablespoons whole wheat flour
2 teaspoons paprika
5 tablespoons extra virgin olive oil
2 medium onions finely chopped
3 garlic cloves
4 carrots sliced
2 celery sticks chopped
juice of one lemon
1 1/4 cups hot water
2 tablespoons chopped fresh parsley
12 black olives
salt and ground black pepper

Preheat the oven to 350 deg. F. Put the whole wheat flour and paprika in a zip log bag and mix together. Put the breasts of chicken in the bag and shake the bag until the pieces are covered with the mixture. Heat the olive oil in a wide flameproof casserole and brown the chicken pieces on both sides and lift them out and set them aside. Add the onions, carrots and celery to the remaining oil in the casserole and sauté them for a few minutes. Stir in the garlic. As soon as it becomes aromatic return the chicken breasts to the pan and pour the lemon juice over the mixture. Mix the onions, carrots, celery and garlic with the chicken. Let it bubble for a few minutes and then add the hot water and season with salt and pepper. Cover the casserole and bake for 50 minutes. Remove the casserole from the oven and stir in the parsley and olives. Return it to the oven for about 25 minutes more. Check that it is cooked by piercing it with a sharp knife. The juices should run clear. Serve on a bed of yellow rice with a salad or vegetables.


Image 1 & 2 taken by me and image 3 taken by Allan Henderson