Chicken Casserole with Olives

from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan Cutler

INGREDIENTS
5 T extra virgin olive oil
3 1/2 lb whole chicken, jointed
3-4 shallots, finely chopped
2 carrots, sliced
1 celery stick, roughly chopped
2 garlic cloves, chopped
juice of 1 lemon
1 1/4 c hot water
2 T chopped flat parsley
12 black or green olives
salt and ground black pepper

METHOD
1. Preheat the oven to 350 degrees. Heat the olive oil in a wide, flameproof casserole and brown the chicken pieces on both sides. Lift them out and set aside.

2. Add the shallots, carrots, and celery to the oil remaining in the casserole and saute for a few minutes, then stir in the garlic. As soon as it becomes aromatic, return the chicken to the pan and pour the lemon juice over the mixture. Let it bubble for a few minutes, then add the water and season with salt and pepper.

3. Cover the casserole and bake for 1 hour, turning the chicken pieces over occasionally.

4. Remove the casserole from the oven and stir in the parsley and olives. Re-cover the casserole and return it to the oven for about 30 minutes more. Check if the chicken is done by piercing with a sharp knife; the juices should run clear. Serve immediately.