Baked Chicken in Dough Wrapper

Ingredients

• 1 kg flour
• Salt
• 2 onions
• 3 tbsp pitted black olives
• 2 Garlic cloves
• 5 sprigs thyme
• 4 tbsp olive oil
• pepper (ground)
• 3 tbsp breadcrumbs
• 1 whole chicken (pre-cooked, about 1.2 kg)
• flour (for rolling)

Instructions

1. 1.

   Knead the flour with 50 g salt and about 0.5 l warm water into a smooth dough for the wrapper. Preheat the oven to 180°C with top and bottom heat. Peel and finely chop the onions and garlic. Drain the olives and cut them small. Wash, dry shake, and pluck the thyme leaves. Heat the oil in a pan. Sauté the onions until translucent for 2-3 minutes. Add the olives and garlic, cook briefly, then remove from heat and season with pepper.

2. 2.

   Add the breadcrumbs and half of the thyme leaves. Rinse and pat the chicken dry. Spoon the onion mixture into the cavity of the chicken. Roll out the dough on a lightly floured surface to about 0.5 cm thickness. Place the chicken on the dough and fold the dough over it, sealing all edges. Transfer to a baking sheet lined with parchment paper. Bake in the oven on the second rack from below for 1 to 1½ hours.