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Braised chicken in barolo with green olives

Name: Braised chicken in barolo with green olives
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
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 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

3 ratings

10m

1h 15m

Tobie Puttock's braised chicken in barolo with green olives

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

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

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.