Ingredients: 1 roasting Chicken, approx 4 lb weight; 2-3 lbs Onions (red, by preference; the flavour is 'meatier'); half a cup of Olive Oil; Salt & Cayenne Pepper; half a cup of Black Olives; 1 tablespoon Cream. Triangles of Fried Bread, for serving.
1. Thinly slice the Onions. Put in a heavy casserole, along with the Oil, Salt (to taste) and a generous pinch of Cayenne. Cook over medium-high heat, stirring frequently, until the onions have collapsed but not browned.
2. If you know how to make a neat job of it, remove the wishbone from the Chicken (this makes it much easier to carve, subsequently), then season the bird inside and out and bury it in the softened onions in the casserole. Cover, and continue to cook over medium heat until the Chicken is done - an hour or so should be fine. To test for done-ness, prick the fattest part of the thigh, and the juice which emerges should run clear.
3. Carefully remove the Chicken to a dish in a warming oven, add the Olives to the Onions, and increase heat to reduce the liquid. Stir in the Cream towards the end and reduce to thicken slightly.
Carve the bird and serve along with the Onion/Olive mixture and triangles of thinly sliced bread which have been fried in butter.