1.8kg whole chicken, cut into 8 pieces
Sea-salt flakes and freshly ground black pepper, to serve
2 Tbsp extra virgin olive oil
200g Calabrese salami, thinly sliced
2 red onions, thickly sliced
1 bulb fennel, thickly sliced
12 cloves garlic, thinly sliced
4 sprigs rosemary, leaves picked
4 medium green zucchini, diced
525g jar tomato and spicy capsicum pasta sauce
Crusty bread and green salad, to serve
Preheat oven to 180 degrees C fan-forced (200 degrees conventional). Season chicken pieces generously. Pour 1 Tbsp of the olive oil into a large ovenproof frying pan over medium heat. Sear chicken pieces until very well-browned. Remove from pan and set aside.
Add salami to pan and fry for 2-3 minutes until crispy, then remove from pan and set aside. Put remaining olive oil, onion, fennel, garlic and rosemary in the same pan and cook for 5 minutes, or until softened. Mix in zucchini and pasta sauce. Return salami to pan.
Arrange chicken pieces back in pan and cover with sauce. Bake, covered with a lid, for 35-40 minutes, until chicken is firm to touch. Serve with crusty bread and salad.
Use a pair of sharp kitchen scissors or poultry shears to cut chicken into eight pieces - wings, drumsticks, thighs and breasts. Or, you can ask your butcher to do this for you.