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.
Ingredients
- 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
Instructions
- 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.
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