Name: Italian braised chicken with lemon and olives
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

Serve this chicken winner with plenty of bread to sop up the wine-infused sauce.

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.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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