Gypsychicken Recipes

GYPSY CHICKEN

Steps:

• Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
• Remove from pan, let cool slightly in a bowl.
• Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
• Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
• Add chicken and cook another 10 minutes.
• Lastly, add olives and heat through. Serve over rice.

GYPSY CHICKEN

Steps:

• Preheat oven to 150C Place celery, onion, lemon, garlic in baking dish.
• (flat side down where appropriate) Cut chicken thighs in half or thirds depending on size.
• Place on top of celery and etc.
• Drizzle with olive oil, and pour liquids over.
• Add chopped oregano.
• Season well with cracked pepper and salt.
• Cover dish with foil, being sure to seal well and bake in oven for 1 hour.
• Add green olives and squeeze the lemon juice into the baking juices.
• Turn chicken.
• Cook for a further hour at 250C, removing the foil half way through.
• Remove when chicken is done and onions are soft and slightly golden.
• Toast slices of bread until golden.
• Squeeze roasted garlic out of paper and spread one clove on each crouton.
• Mash up other cloves in the juice.
• Serve the chicken, onion and olives with some of the pan juices poured over.
• Serve with the croutons and some freshly ground pepper.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.