Florentine Chicken
By: Anonymous
Published: Friday, March 12, 2010 - 4:05am

Ingredients




12 kg chicken quartered
1 salt pepper celery 
2 tablespoons olive oil
1 onion finely chopped
2 clv garlic crushed
4 tomatoes skinned de seeded and finely chopped
4 stuffed olives chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram or oregano
4 bay leaves

Preparation

1 Season the chicken quarters with salt. 2 Brush four large pieces of foil with oil place the chicken quarters on them and pour the remaining oil over the chicken. 3 Mix together the onion garlic crushed with salt tomatoes olives thyme basil marioram or oregano pepper and celery salt. 4 Spread this mixture on the chicken quarters and place a bay leaf on each. 5 Fold the foil loosely over the chicken. 6 Place the chicken parcels on a rack set over a roasting pan and bake at 240 degrees C/475 degrees F/gas 9 for 40 minutes. 7 Open the foil and let the pieces of chicken go on cooking for another 15 minutes. 8 Take out of the oven remove the bay leaves and serve the chicken in the foil wrappings.