Summer Chicken

Here's a nice little experimental chicken recipe courtesy of Julia. Thank you Jules it was delicious.



8-10 chicken drum sticks
1 tablespoon of oil
1 large red onion
12 kalamata olives
6 large bay leaves
1 teaspoon of green peppercorns
1 large lemon
1 1/2 cups of reduced salt chicken stock
6-10 sprigs of fresh thyme
6 cloves of garlic, peeled and squashed a bit

Pre heat oven to 160C.
Heat the oil in a large saucepan and brown the chicken until lightly golden. At the same time put the stock into a small saucepan and heat gently until hot.
Cut the lemon and the onion into eighths and mix the lemon, onion, garlic, peppercorns, bay leaves, thyme and olives together in a bowl.
Put the chicken legs into a medium sized roasting dish and add the mixture in the bowl, distribute the contents of the bowl evenly throughout the dish. Pour over the hot stock and place uncovered in the middle of the oven for approximately 2 hours.
Check after 40 minutes and turn chicken, check after a further 40 minutes and baste.
The sauce will be salty but the chicken will not be, do not reduce the sauce too much or it will be too salty too eat. Serve with whatever.