A foolproof chicken braise for entertaining
This recipe is easy to throw together and extremely forgiving. So much so you can overcook it and the chicken will still be deliciously juicy. See for yourself.
I’m calling this recipe foolproof because it’s easy to throw together and very forgiving – you can inadvertently overcook it and the chicken will still be deliciously juicy. You can even braise the chicken a few hours earlier and leave it at room temperature, then reheat for 15 minutes in the oven at 180C. Plus, I’ve never met anyone who didn’t love it.
The green sauce is a great way to use up any spare herbs that you have lying around, especially soft herbs such as parsley, chives, tarragon, basil and oregano. It’s a beautiful, vibrant sauce that makes you feel healthy just looking at it – and it’s also great folded through pasta, noodles or vegetables, or as a side bonus to a grilled steak or lamb cutlet.
RECIPE: Foolproof braised chicken with capers and olives
Ingredients
- 6 large chicken thighs (skin on, bone in)
- 250ml chicken stock
- 180ml white wine (I like to use riesling)
- 60ml mirin
- 30ml light soy sauce
- 200g kalamata olives, drained, plus 50ml reserved brine
- 50g salted capers, rinsed
- 8 garlic cloves, peeled and lightly crushed
- 1 tablespoon dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon mild chilli flakes
- 2 bay leaves
- 150ml olive oil
- Sea salt and pepper
- 1 tablespoon sweet smoked paprika
- Fresh-picked oregano, to serve
- 1 batch green sauce (below)
Method
- Start the day before by trimming the chicken and making the braising liquid.
- Heat the oven to 200C. Trim any excess fat from the chicken thighs, then arrange in a roasting dish so they fit snugly.
- In a bowl, combine the chicken stock, wine, mirin, soy sauce, olives, brine, capers, garlic, oregano, thyme, chilli and bay leaves and mix well. Pour the mixture over the chicken, moving it around so that the liquid and ingredients are evenly distributed. (You can do this a day ahead if you have time, to enhance the flavour). Pour the olive oil over the top and season well. Using a sieve, lightly dust the paprika over the top, then roast for 45-60 minutes, basting the chicken occasionally with the liquid, until it’s crisp-skinned and golden. Allow to rest for at least 5 minutes before serving. To serve, spoon into a serving dish with all the braising ingredients, top with fresh-picked oregano and serve immediately, with green sauce on the side. Serves 6
RECIPE: Green sauce
Ingredients
- 240g mixed fresh herbs (parsley, chives, tarragon, basil, oregano – leaves only)
- 60g spring onions
- 47g tin Ortiz anchovies in oil, drained
- 1 tablespoon salted capers, rinsed
- 5 Sicilian green olives, pitted, plus 2 tablespoons of brine from the jar
- 1 bird’s-eye chilli, chopped
- Zest of 1 lemon
- Juice of ½ lemon
- Freshly ground black pepper
- 200ml olive oil
Method
- Lightly chop the herbs and spring onions to break them up slightly, then set to one side. In a blender, combine the anchovies, capers, olives, brine, chilli, lemon zest and lemon juice and blitz until smooth. Add the chopped herbs and spring onions, then blend together until green and well-combined. Season to taste with black pepper, then pour into an airtight container, levelling the top of the sauce. Pour some extra olive oil over the top to protect it from air, then cover with a lid and refrigerate until required. Makes 500ml
This is an edited extract from The Dinner Party by Martin Benn & Vicky Wild.