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.

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Dinner
Servings 4

Ingredients
 
 

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.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.