Ingredients
100ml extra virgin olive oil
6 chicken marylands, excess fat removed
Sea-salt flakes and freshly ground black peeper, to season
8 cloves garlic, smashed
3 desiree potatoes, peeled, sliced into 4mm-thick rounds
500ml white wine
250g cherry tomatoes, 1⁄2 cut in half
4 rosemary sprigs
12 large green olives with pip in, bruised
1 tsp dried chilli flakes
1 lemon, sliced into thin rounds
Crusty bread, to serve
Method
-
Preheat oven to 180°C fan-forced (200°C conventional). Heat oil in a large ovenproof frying pan or casserole dish over a medium-high heat. Cook chicken pieces, turning and seasoning, until golden brown on all sides. Add garlic and fry for 1 minute or until fragrant. Stir in potato.
-
Pour in wine and simmer for 1 minute. Scatter over cherry tomatoes, rosemary, olives and chilli. Tuck lemon slices around chicken. Transfer pan to oven. Roast for 25–30 minutes until chicken and potato are cooked through.
-
Serve chicken with bread.
