4
120
Sicilian Pot Roasted Chicken
by Adrian Richardson
Ingredients
- 4 chicken merrylands, skin on, bone left in Salt & Pepper
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, crushed
- 1 brown onion, thickly sliced
- 350g Polish sausage, diced
- 2-3 anchovies
- 2 bunch basil
- 1 bunch oregano
- 1 cup green olives, pitted
- 1/3 cup capers
- 50g butter
- 1/4 cup red wine
- 1 tin Ardmona chopped tomatoes
- 1 tin Ardmona diced tomatoes
- 1/2 cup chicken stock
To serve
- 1 bunch thyme, chopped
- Zest 1 lemon
- 3/4 cup breadcrumbs
- 2 tbsp parmesan, grated
Method
- Preheat the oven to 155°C
- Heat a pan and saucepan over medium-high heat
- Season chicken with salt and pepper
- Add extra virgin olive oil to the hot pans with chicken merrylands skin side down
- Cook until golden brown
- Flip and continue to cook on the other side
- Transfer all of the chicken to the saucepan
- Add garlic, onion, polish sausage, anchovies, herbs, olives and capers to the pan and fry in the reserved
chicken fat - Add more extra virgin olive oil if needed
- Allow everything to sweat down for a few minutes
- Add butter, red wine, tomatoes and chicken stock
- Add to the saucepan with the chicken and stir through
- Place in the oven and braise for 1 hour 30 minutes or until the meat is tender
- In a small bowl combine breadcrumbs, lemon zest, thyme and parmesan
- Sprinkle over the chicken to serve
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