BRAISED CHICKEN IN BAROLO WITH GREEN OLIVES

Life might be in the fast lane, but this chicken is firmly in the slow one - and the result is so worth it.

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1.8kg free-range chicken (preferably organic), jointed into 8 pieces
• 1/2 cup (75g) plain flour, seasoned
• 2 garlic cloves, thinly sliced
• 1 onion, chopped
• 2 pale stalks of celery (from the inner heart), chopped
• 2 tbs finely chopped rosemary
• 1 tbs roughly chopped sage
• 400ml Barolo or other full-bodied red wine
• 400g can chopped tomatoes
• 1/2 cup (125ml) chicken stock or water
• 1/2 cup large green olives, pitted
• 1/2 cup chopped flat-leaf parsley, plus extra to serve
• Soft polenta, to serve

• METHOD

  • 1
    Heat 1 tablespoon oil in a saucepan over medium heat. Dust the chicken pieces in seasoned flour, shaking off excess. Cook half the chicken for 2-3 minutes or until browned all over. Repeat with another tablespoon oil and remaining chicken. Remove and set aside.
  • 2
    Heat the remaining oil in the same pan over low heat. Cook the garlic, onion, celery, rosemary and sage for 5-7 minutes, stirring occasionally, until just softened. Return chicken to pan and stir well to coat. Add wine, increase heat to medium-high, then simmer for 2-3 minutes. Add tomato, stock and olives, season with salt and pepper, then bring to the boil. Cover and simmer gently over low heat for 50-55 minutes, stirring occasionally, until chicken is tender and cooked through. Stir through the parsley.
  • 3
    Garnish with extra parsley and serve with soft polenta.