Neil Perry's chicken with olives and sage. Photo: William Meppem
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
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.
• 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.
- Main Ingredients - Chicken
- Course - Dinner, Main-course
- Occasion - Family meals