1/3 cup extra virgin olive oil
4 large onions, halved, thinly sliced
4 large cloves garlic, thinly sliced
1 heaped teaspoon fresh thyme leaves, plus 8 small thyme sprigs
8 skinless chicken thigh cutlets
GF plain flour to dust
2 -3 lemons, scrubbed, thinly slices, de-seeded
1 1/2 cups GF chicken stock
24 Sicilian or other large green olives
Heat 2 tabs of the oil in a large frying pan over medium-low heat. Add onions and garlic and cook, stirring, for 20 – 25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onions over the base of a roasting pan or large casserole dish that will fit the chicken in a single layer. Sprinkle over the thyme sprigs the set aside.
Preheat oven to 190 degrees C. Heat remaining oil in the same frying pan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3 – 4 minutes each side until golden brown.
Arrange chicken over onion, then overlap lemon slices on top. Squeeze over the juice from nay remaining lemon slices.
Heat stock in a saucepan and then pour over chicken. Cook in oven uncovered, for 45 – 50 minutes – adding olives after 30 minutes and basting with stock 2 – 3 times until chicken is golden and cooked. Stand in pan for 5 minutes.
(Recipe from Country Cooking section. delicious magazine)