1/3 cup Olive Oil 1 large Onion, thinly sliced 1 Clove Garlic, minced 1 Tablespoon Parsley, chopped 1 teaspoon Salt 1/2 teaspoon Black Pepper -- coarsely ground 2 1/2 pound Chicken, cut into serving pieces 1/2 pound Lemons, cut into 4 wedges 1/3 cup Green Olives
1 Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients.
2 Add chicken pieces and turn to coat with onion mixture.
3 Arrange lemon wedges and olives over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm.