P.S. Apologies for the messy plate.
4 chicken marylands
1-2 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 red capsicum, thinly sliced
250gm button mushrooms, sliced
1/4 cup (60ml) red wine
600gm jar tomato passata (sieved tomatoes)
2 cups (500ml) chicken stock
1 thyme sprig
1 bay leaf
1/2 tsp dried oregano (we used fresh oregano from our herb garden)
1 tbsp chopped flat-leaf parsley, plus extra to garnish
2 tsp brown sugar
1 tbsp balsamic vinegar
1/4 cup (40gm) kalamata olives, pitted (we left these out)
- Preheat the oven to 170C.
- Cut the chicken between the thigh and leg to give 8 portions, then season well.
- Heat a large flameproof casserole over medium-high heat , and add 1 tbsp olive oi. Sear the chicken, in batches, for 2-3 minutes each side until golden brown. Transfer chicken to a plate.
- If required, add 1 tbsp olive oil to the pan. Add onion and cook over medium heat, stirring for 3 minutes until softened. Add the garlic and capsicum and cook for 2 minutes, then add in the mushrooms and cook, stirring, for a further 4 minutes until the mushrooms are tender.
- Add the red wine and simmer for 3-4 minutes until most of the liquid has evaporated.
- Add tomato, stock, herbs, sugar and vinegar. Return the chicken to pan, then cover and bake for 1 hour or until chicken is tender and sauce has thickened slightly.
- If desired, remove chicken pieces from the casserole, cover chicken with foil to keep warm, then return casserole dish to the stove and simmer over medium heat for 3-4 minutes to reduce a little.
- Return chicken to the pan, then stir in olives and serve garnished with parsley.
- Serve with rice or mashed potatoes or crispy baguette.