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Chicken with olives and sage

Neil Perry
Neil Perry

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Neil Perry's chicken with olives and sage.
Neil Perry's chicken with olives and sage.William Meppem

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

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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

  1. 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.

     

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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