Chicken with olives and sage

Name: Chicken with olives and sage
Cook time: 1 h
Yield: 4
Ingredients: ¼ cup olive oil; 4 chicken marylands; sea salt and freshly ground black pepper; 6 cloves garlic, lightly crushed; small handful sage leaves; 1 cup white wine; 1 cup green Sicilian olives, drained and rinsed

Neil Perry

May 6, 2013

Time:30 mins - 1 hourServes:4

Give meat dishes a super dose of goodness and a big flavour hit with herbs and vegetables.

Ingredients

¼ cup olive oil
4 chicken marylands
sea salt and freshly ground black pepper
6 cloves garlic, lightly crushed
small handful sage leaves
1 cup white wine
1 cup green Sicilian olives, drained and rinsed

Method

Preheat the oven to 200°C.
Heat the olive oil in a large wide saucepan or casserole dish suitable for oven use, over a medium heat. Season chicken pieces well and sear until browned on all sides.
Add the garlic cloves and sage leaves and cook for a couple more minutes until fragrant. Pour in the wine, add the olives and transfer the dish to the hot oven. Cook for 30-40 minutes.
Remove the chicken and place the casserole dish onto the stove top over a medium heat. Add 3 tbsp of water and scrape down the sides with a wooden spoon to incorporate caramelised bits back into liquid.
Bring to boil and simmer for a few minutes to thicken slightly. Season to taste.
Serve the chicken pieces with olive and sage braising liquid.
HOT TIPS
• Serve the chicken with steamed green beans and soft polenta or mashed potato. A perfect one-bowl meal.
• The olive and sage flavours are sublime with fresh fish fillets. Make the sauce ahead of time and simply pour over pan-fried fish.
• Great served with cavolo nero and silverbeet.