date:Aug 09, 2013
the pan and cook, stirring occasionally, for 2-3 minutes or until lightly golden. Transfer to the bowl. Add the lemon to the pan and cook for 1-2 minutes each side or until the lemon caramelises.
2. Return the chicken and onion to the pan with the olives, wine, chicken stock and oregano. Cover loosely with foil. Bake in preheated oven, basting occasionally, for 1 1/2 hours or until sauce thickens slightly and chicken is almost falling off the bone. Serve with mashed potato and steamed green be