A classic Italian braise filled with all the flavour of great chicken, a little bacon, veg, garlic and bay. Start on the stove to get some colour and flavour into the chicken and veg and then finish in the oven. Sometimes we throw over some sourdough breadcrumbs in the last 20 minutes and leave them to form a thick crust.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 75 mins |
INGREDIENTS
- 1.5 kg (8) chicken thighs
- 3 tablespoons extra virgin olive oil
- 8 rashers streaky bacon
- 2 carrots, finely diced
- 1 onion, finely chopped
- 3 celery sticks, chopped
- 2 cloves garlic, crushed
- ½ cup dry white wine
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 2 x 400g tins cherry tomatoes
- I small sprig rosemary
- 1 small sprig thyme
- 1 bay leaf
- 1 cup pitted black olives
- Salt and pepper
METHOD
- Preheat the oven to 160°C / 140°C fan. Season the chicken with salt and pepper. Heat the olive oil in a large heavy-bottomed Dutch oven or similar casserole dish with a well-fitting lid. Brown the chicken on each side for 5 minutes or until brown. Remove and set aside. Add the bacon to the pan and cook for a few minutes then add the carrot, cook for 5 minutes. Add the onion and celery and cook for a few minutes before adding the garlic. Cook for a further few minutes before adding the white wine and deglaze, making sure you scrape all the bits off the bottom of the pan. Add the remaining ingredients and bring to the boil. Add the chicken back in, cover and cook in the oven for a further 45 minutes. Remove the lid and cook for a further 15 minutes or until golden. (You can throw over some breadcrumbs at this point). Serve with salad or vegetables and loads of fresh, crusty bread.
