and cook very gently in the oven
for about an hour and a half. The
onions must not brown, but melt
gradually almost to a purée, as in
pissaladina (see p. 39). Add a little
more oil during cooking if
necessary.
When the chicken is tender carve
it into pieces and serve on a dish
with the onions all round,
garnished with a few stoned black
olives and squares of bread, fried
in oil.
If the chicken is of the elderly,
boiling variety, it can be cut into
joints before cooking, so that it will
not take so long to cook, although