Friday, August 21, 2009

Braised Chicken in Red Wine with Olives

Regular readers will know that my site leans heavily to the sweet side; so much so that the other day, a blogging friend, A&N from Delectably Yours, asked if I eat dessert for lunch - which it looks like I do!!

So, for a change of pace, I am going to give you a savoury recipe today. It is Toby Puttock's Braised Chicken in Red Wine with Olives from the August 2009 edition of Delicious magazine. (For the uninitiated, Toby Puttock runs Fifteen in Melbourne.)

This dish is delightful - rich, filling and flavoursome. I recommend that you skim the fat off any leftovers though, because quite a lot of fat seems to cook out of the chicken, which is cooked with the skins on.

Without further ado, here is the recipe:

1/4 cup olive oil
8 chicken pieces (~1.8kg)
1/2 cup plain flour seasoned with salt and pepper
2 thinly sliced cloves of garlic
1 chopped onion
2 chopped celery stalks
2 tablespoons finely chopped rosemary
1 tablespoon chopped sage (I used dried sage)
400ml red wine (Toby recommends Barolo; I used cab sav)

400g tin chopped tomatoes
1/2 cup chicken stock
1/2 cup pitted green olives

Heat 1 tablespoon of oil in a large frypan. Meanwhile, dust the chicken pieces with the seasoned flour, shaking off the excess. Cook the chicken in two batches in the heated oil until browned. Remove the chicken from the pan and reserve.

Heat the rest of the oil in the same frypan, and cook the onion, garlic, celery, rosemary and sage for 5 minutes until just softened. Add the chicken back to the pan, and stir well to coat with the pan juices. Add the red wine, and increase the heat to high and simmer for 3 minutes. Add the canned tomatoes, chicken stock and olives, season the mixture with salt and pepper, then bring to the boil. Cover the frypan and simmer gently over low heat for 50-55 minutes, stirring occasionally, until the chicken is cooked through.

Serve with flat leaf parsley and polenta, if desired. (I skipped both and served with twice fried green beans in tomato sauce and roast potato, pumpkin and carrot.)

Have a great weekend!


Lorraine @ Not Quite Nigella said...

MMmm that's just perfect for the last vesitges of Winter here!

Mochachocolata Rita said...

Although I always love your sweet a savoury girl, I am super ecstatic to see something savoury here ^_^

Yay! This calls for a celebration, let me go out and have a nice dinner tonight (a lame excuse) ^_^

Cakelaw said...

Agreed Lorraine!

LOL Rita - any reason is a good one to go out and have a nice dinner. Hope you have fun!

Anonymous said...

What's wrong with dessert for lunch? :) I'm trying to post some savory recipes too, but sweets are more fun.

The Blonde Duck said...

That looks great! I'll save it for when it's not 105 degrees!

Cakelaw said...

LOL Jill - dessert forlunch is fine with me ;)

Hi Duckie - agreed, a little too rich and heavy for a Texan summer, but nice and warming in winter.

Gloria said...

This look really yummy!!
and I really love your sweet recipes too!!xGloria

Bellini Valli said...

This does sound like a very comforting dish.

Cakelaw said...

Thanks Gloria :)

Hi Val, it is a perfect winter dish - hearty but not heavy.

Peabody said...

Oh this looks nice. We are getting Fallish weather next week and this screams make me I will comfort you.

John said...

Can't wait to try this recipe. Thanks for posting it!