Ingredients

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

Method

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)