Sicilian Pot Roasted Chicken

Serves 4
Time 2 hours


4 chicken marylands, skin on, bone left in
Salt & pepper
2 tbsp extra virgin olive oil
6 cloves garlic, crushed
1 brown onion, thickly sliced
350g Polish sausage, diced
2-3 anchovies
2 bunch basil
1 bunch oregano
1 cup green olives, pitted
⅓ cup capers
50g butter
¼ cup red wine
1 x (400g) can crushed tomatoes
1 x (400g) can diced tomatoes
½ cup chicken stock

To serve
1 bunch thyme, chopped
Zest 1 lemon
¾ cup breadcrumbs
2 tbsp parmesan, grated


Preheat the oven to 155°C.
Heat a pan and saucepan over medium-high heat.  Season chicken with salt and pepper. Add extra virgin olive oil to the hot pans with chicken marylands skin side down. Cook until golden brown. Flip and continue to cook on the other side. Transfer all of the chicken to the saucepan.
Add garlic, onion, polish sausage, anchovies, herbs, olives and capers to the pan and fry in the reserved chicken fat. Add more extra virgin olive oil if needed. Allow everything to sweat down for a few minutes. Add butter, red wine, tomatoes and chicken stock. Add to the saucepan with the chicken and stir through.
Place in the oven and braise for 1 hour 30 minutes or until the meat is tender.
In a small bowl combine breadcrumbs, lemon zest, thyme and parmesan. Sprinkle over the chicken to serve.