Here is an easy but infallible marriage of a few humble ingredients. Every town, village and hamlet in Italy's Marche area has a variation on this chicken maryland recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours. This keeps well in the fridge for up to 4 days, and the flavours will improve over time. As it cools, the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its liquid state.

What you need to know before you start

This recipe will be on the table in 1 hour, but only requires 30 minutes of prep before you pop it in the oven, making it a great choice for busy weeknights. It’s cooked in the one pan, so ensure you’re using a large ovenproof frypan or a casserole dish that can easily transfer from the stovetop to the oven. 

Purchase good-quality maryland chicken from your butcher or supermarket, however you may need to remove any excess fat yourself with a sharp knife. Chicken thigh cutlets (with bone and skin) is another great cut for this dish, or chicken thigh fillets (with no bone or skin) will also work, and will only take 15-20 minutes to roast.

Why is this the best Italian braised chicken marylands recipe?

This recipe is created by Australian-Italian cook, author and TV presenter Silvia Colloca, who champions Italian cuisine with easy-to-follow, flavour-packed recipes. This braised chicken is no different. It utilises simple ingredients like chicken marylands, garlic, herbs and tomatoes combined with Italian cooking techniques to create a delicious dish that doesn’t take hours to prepare. 

Plus, it’s all cooked in one dish to allow the flavours to deepen, which means there’ll be less washing up to do! 

What is chicken maryland?

Chicken maryland is a piece of chicken that comprises both the drumstick and thigh with the skin on. It’s the ideal cut for braises and casseroles as the meat is firmer and can be cooked for longer. 

Why is my braised chicken tough?

Tough or rubbery chicken results from an undercooked chicken where the collagen present in the meat hasn't melted properly.  Dry and stringy chicken occurs when the meat is overcooked, which would take quite some time with a cut such as a maryland. So if you follow this recipe, your meat will be beautifully tender. Ensure the marylands are browned in a frypan and cooked at the correct temperature of 220°C/200°C fan-forced in the oven. 

What ingredients you’ll need 

Extra virgin olive oil: A staple in Italian cooking, olive oil imparts a distinct fruity aroma to add complexity to the dish. 

Garlic cloves: Garlic adds a robust, punchy flavour with a rich depth of flavour. 

Rosemary: This woody herb adds fragrance and aroma with notes of earthiness and freshness. 

Oregano leaves: A quintessential herb in Italian cuisine, oregano imparts a robust, herbaceous flavour with a touch of bitterness. 

Chicken marylands: Combining the chicken thigh with the drumstick, marylands are the perfect cut of chicken as it braises beautifully for tender, juicy results. 

White wine: The acidity and sweetness of white wine helps to braise the chicken while adding complexity and depth. 

Cherry tomatoes: Kept both whole and halved, tomatoes add a burst of sweetness and bite. 

Crusty bread: Perfect for mopping everything up! 

What is the correct technique for braising chicken ?

Braising is a simple three-step process which results in beautiful tender juicy meat. Each step has its own importance. 

First, you brown the chicken to caramelise the skin and flesh. This shouldn't be rushed or bypassed. The browning will give your sauce colour, but most importantly, flavour. This needs to be done over medium-high heat so the meat browns but doesn't burn (turn the heat down to medium if you think it's burning rather than browning). The best way is to make sure your pan is hot enough, then place the chicken in the pan in a single layer ( don't overcrowd the pan or the meat will stew rather than brown). Cook it, undisturbed, for at least 3-4 minutes so it has time to brown. If you try to flip the piece of chicken and it sticks, this means it's too soon. When the meat has browned, it will come away from the pan). Make sure the chicken is golden brown all over, and don't hesitate to cook it for a bit longer at this stage. You will reap the rewards later.

The second step is deglazing the pan with a liquid. Here, we’ve used white wine, but red wine or stock will also work. Add the liquid and, with a spatula, scrape up any brown crispy bits from the base of the pan. They will slowly dissolve into the sauce to give you a rich flavour. After this, you should slightly reduce the liquid by simmering for a few minutes. This is to intensify the flavour of the sauce.

Finally, your third step is to braise the meat. Here, you slowly finish cooking the meat in the liquid, which will gradually reduce. In this recipe, we’re braising in the oven’ but it can also be done on the stovetop.

How to store leftover Italian braised chicken marylands

Transfer cooled leftovers into an airtight container and keep in the fridge for up to 4 days. The sauce will solidify slightly as it cools, so thoroughly reheat on the stovetop or in the microwave to warm through and loosen the sauce. 

What to serve with Italian braised chicken marylands

Colloca recommends serving her braised chicken marylands with plenty of crusty bread to mop up the deeply savoury wine sauce. A herby orzo, green beans or lemony mashed potatoes would also make great sides. 

Drink pairings with Italian braised chicken marylands

The rich and flavourful braised chicken in a savoury wine sauce pairs well with both white and red wines. Full-bodied chardonnay, a crisp pinot grigio, a classic italian chianti and fruity barbera all make great options. 

If you love Silvia Colloca's Italian braised chicken marylands with wine recipe, try this 

For more recipes utilising this cut of chicken, explore our favourite maryland recipes:

• Malaysian chicken curry (Nyonya)
• Chicken marylands poached in master stock
• Chicken cassoulet with spicy chorizo and smoked bacon