Chicken with olives and sage

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

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


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.