Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         roaster chicken - -- (abt 3 1/2 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           flour -- for dusting
   6      tablespoons   olive oil
   2      large         spanish onions -- sliced 1/2" rounds
  10                    garlic cloves -- peeled
   1      tablespoon    hot chili flakes
   2      tablespoons   sweet paprika
                        peel of 1/2 lemon -- pith and all,
                        cut into paper-thin slices
   1      cup           ocoroso sherry
   3      cups          chicken stock
   1      cup           manzanilla olives
   2      tablespoons   fresh oregano leaves

Preparation:

Cut chicken into 10 pieces. Season with salt and pepper and dredge in flour. Heat olive oil in a large skillet over medium-high heat. Place 5 pieces of chicken in skillet, skin-side down. Cook until dark golden brown all over and remove to platter. Repeat with remaining pieces of chicken. Add to the pan, the onions, garlic, chili flakes, paprika and lemon peel and cook until soft and golden brown, about 10 to 12 minutes. Scrape bottom of pan with a wooden spoon to loosen brown bits on bottom of pan. Add sherry, chicken stock, olives and chicken pieces and bring to a boil. Lower heat to simmer, cover and cook 40 minutes. Remove lid, turn up heat, reduce remaining liquid to 2 cups, add oregano leaves and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B03)