Chicken with Green Olives and Sage
This is one of my favourite Neil Perry dishes especially when served with mashed potatoes or soft polenta and steamed green beans. Perfect dinner fare for cooler nights.
Inroduction
About this Recipe
By: Sheridan Rogers
I’ve taken the liberty of substituing chicken thighs for the chicken marylands in Neil’s recipe. I also cut the flesh off the green olives before adding them to the dish so that they’re easier to eat.
Neil points out that the olive and sage flavours are sublime with fresh fish fillets and that you can make the sauce ahead of time and simply pour over pan-fried fish.
Ingredients
Serves 4
- olive oil, 1/4 cup
- chicken thighs, bone-in and skin-on, 4
- sea salt and freshly cracked pepper
- garlic, 6 cloves, peeled and halved
- dry white wine, 1 cup (250ml)
- green Sicilian olives, 1 cup
Preheat the oven to 200°C.
Heat the olive oil in a large wide saucepan or casserole dish suitable for oven use. Season chicken pieces well and sear until browned on all sides.
Add the garlic cloves and sage leaves and cook for a couple more minutes until fragrant. Pour in the wine, add the olives and transfer the dish to the hot oven. Cook for 30-40 minutes.
Remove the chicken pieces and place the casserole dish onto the stove top over medium heat. Add 3 tbsp of water and scrape down the sides with a wooden spoon to incorporate caramelised bits back into the liquid.
Bring to boil and simmer for a few minutes to thicken slightly. Season to taste.
Serve the chicken pieces with the olive and sage braising liquid.