Stuffed Chicken with Onion, Onion and Chicken Recipe

Directions

Place the chopped onion, celery, celery, onion, salt, garlic powder and oregano into a large mixing bowl. Mix together and set aside.

Stir the 1/2 cup olive oil into the mixing bowl. Mix together with the 1/2 cup butter, 1/2 cup olive oil, yeast and sugar. Stir mixture into the flour mixture. Set aside.

Stir in the 3 1/2 cups milk. Mix in the remaining 1/2 cup olive oil, yeast mixture and 1/2 cup olive oil, blend well. Cover and let stand for one hour.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large saucepan of water to a boil. Stir in the chicken and cook for about 15 minutes. Remove the chicken parts and place in the prepared pan. Cook on all sides about 10 minutes, or until chicken is cooked through and no longer pink and juices run clear.

Pour the wine and lemon zest into the pan. Stir with the chicken pieces. Drizzle with olive oil and sprinkle with rosemary, mushrooms and onions.

Cover with foil and place in the oven for about 5 hours. Check chicken often, and turn once.

When chicken is cool, peel and cut into strips. In a small bowl, combine the chicken, celery and onion.

Stir the brown sugar and 2 teaspoons butter into the pan of the oven. Mix the flour mixture with the remaining 1/2 cup olive oil and yeast mixture. Mix thoroughly until just moist. Place chicken in the pan.

Place oven rack in top of oven and unbolt chicken you just cut into pieces. Cover chicken with foil and bake for 30 minutes. Turn the chicken pieces over and brush with butter and olive oil. Cook another 20 minutes, putting the pan on a direct heat heat setting.

While the chicken is baking, combine the remaining 1/2 cup butter and brown sugar into the pan of the oven. Heat the lemon zest over medium heat, and stir in 2 tablespoons rosemary and 1 tablespoon rosemary. Pour mixture over chicken and bake for 30 minutes, or until chicken is cooked through and no longer pink and juices run clear.