Tuesday, 22 March 2011

Braised Liguirian Chicken

I am resisting the temptation to go out and buy every Jamie Oliver book on the market after making this Jamie Oliver recipe. It's not that it was the best chicken that I have ever had, but it definitely has the highest effort to taste ratio of any dish that I have ever made. You literally throw everything into a pan and that is it. The most consuming part of this whole process is browning the chicken.

  • 2 tablespoons of flour
  • sea salt and pepper
  • 8 pieces of chicken, skin removed (I used 4 breast pieces and two leg and thigh pieces without skin, but the original recipe calls for a whole chicken cut into 8 pieces with the skin. I am sure that that the end result would be much tastier if you use skin but I just couldn't bring myself to leave it on.)
  • olive oil
  • 5 rosemary sprigs
  • 6 cloves of garlic thinly sliced (this is the second recipe that I am posting that calls for sliced garlic. I am not sure why it is different to crushing the garlic, but it just works)
  • 1.5 cups of white wine
  • 5 anchovies
  • half a cup of kalamata olives (recipe calls for pits in but I used pitted)
  • 4 ripe egg tomatoes halved, seeded and chopped
  • Combine the flour with some salt and pepper and toss the chicken pieces in the flour.
  1. Heat the olive oil to medium and place the chicken in the pan leaving until a golden crust forms on the bottom. This took about 5 minutes. Turn and add the garlic and whole rosemary sprigs. Don't let the garlic burn, leave for 3 minutes then add the wine.
  2. Once the wine is boiling add the anchovies, olives and tomatoes
  3. Partially cover and leave for 20 - 25 minutes on a medium heat.
  4. That's it!

I went old school and served it with mashed potato and it worked really well.


  1. So did you cut up the breasts of use them whole?

  2. I like cooking with wine. Sometimes I even add it to the food.

  3. Seen another blog: 'A steak for lunch for 365 days'. Was it your husband's?