Chicken with Lemon & Olives

1/4 cup flour
1/2 tsp salt and freshly ground black pepper
1kg Tegel Chicken Pieces
2 tbsp olive oil
1 red onion, cut into wedges
2 cloves garlic, sliced
1/2 cup dry white wine
1 lemon, cut into wedges
2 cups chicken stock
1/2 cup pitted green olives, halved
2 tbsp capers
1/4 cup chopped Italian parsley

Preheat the oven to 180°C.

Place the flour, salt and pepper on a plate. Coat the chicken pieces in the mixture. Shake off any excess flour.

Heat the olive oil in a large frying pan and brown the chicken over high heat. Remove the chicken and place in a large oven dish.

Add the onion and garlic to the pan and brown over medium heat for 2 to 3 minutes. Add the wine and simmer for a further 2 minutes. Add the onion mixture to the oven dish with the lemon wedges, chicken stock, green olives and capers.

Bake uncovered for 1 hour, basting occasionally, until the chicken is very tender. Stir in the Italian parsley.

Serve with baked potatoes and green vegetables.