Braised Chicken with Salami & Olives
This rich and indulgent chicken, salami and olive casserole dish is packed with flavour and incredibly warming for the heart this winter.
Serves: 4 Prep Time: 20 minutes Cook Time: 1 hour 45 minutes
1 whole plain chicken – cut into 10 pieces (we love Waitoa)
a drizzle olive oil (we love Olivado)
1 onion, thinly sliced
6 garlic cloves, minced
1 fennel bulb, thinly sliced (we love The Fresh Grower)
a handful of rosemary – chopped finely (we love Superb Herb)
1 ½ cups salami, diced (we love Hellers)
1 cup green olives, pitted
1 fresh chilli, sliced thinly & remove seeds
1 tsp dried oregano (we love Masterfoods)
½ cup dry white wine (we love Brancott Estate)
2 tbsp tomato paste
2 tbsp flour (we love Chantal Organics)
2 cups chicken broth (we love Continental)
3 bay leaves (we love Superb Herb)
1 lemon, Juice
We used Le Creuset Signature Cast Iron Round Casserole to cook this lovely chicken dinner.
Preheat oven to 190C. Heat olive oil in a large heavy based casserole over medium heat and sear chicken until golden brown. Season with salt and pepper. Remove cooked chicken and set aside.
Add onion to the casserole and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Pour in wine and simmer to reduce, scraping the bottom of the pan.
Add garlic, fennel, rosemary, salami, olives, chilli and oregano. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
Gradually add chicken stock and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened for 2 – 3 minutes. Place the chicken back in the casserole. Add bay leaves and lemon juice.
Roast the casserole in the oven for 1 ½ hours, basting every 30 minutes, until chicken is very tender. Discard bay leaves. Serve chicken warm, with plenty of sauce.