Italian inspired braised chicken
INGREDIENTS
- 1 chicken, jointed
- 1/2 cup plain flour
- 3 tablesppons olive oil
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons sage, finely chopped
- 2 tablespoons olive oil, extra
- 1 eggplant, chopped into 2cm dice
- 2 tablesppons olive oil, extra
- 1 medium onion, sliced thickly
- 1 carrot, sliced thickly
- 4 garlic cloves
- 1 green capsicum, cut into 2cm dice
- 1 medium zucchini, cut into 2cm dice
- 4 tomatoes, peeled and quartered
- 3 pickled caper pods, quartered
- 10g dried porcini
- 2-3 cups chicken stock
- 1 sprig of thyme
- 2 tablespoons parsley, chopped
- 8 torn basil leaves
- 1 bay leaf
- Notes:
- I also make this dish using spatchcock. Replace the chicken for 2 spatchcocks which have been jointed.
METHOD
Step 1
Dust the chicken pieces with flour and brown in a pan which has been heated and the olive oil added. While browning, sprinkle with rosemary and sage, salt and pepper. Remove from the pan and set aside.
Step 2
Wipe out the pan and heat the extra 2 tablespoons of olive oil. Cook the eggplant on high heat until it is goldern brown. Set aside.
Step 3
Heat the extra 2 tablespoons of olive oil in a medium sized heavy based pan and sauté the onion, garlic, carrot, capsicum and zucchini. Season to taste. Add the chicken, eggplant plus the remaining ingredients and simmer gently stirring occasionally for 1 hour.
Step 4
Serve with creamy mashed potato and brussel sprouts which have been sautéed with butter and bacon.
MATCHING WINE
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