3 large chicken marylands, skin on, cut into drumstick & thigh
Flake salt, fresh ground black pepper
3 tbsp olive oil
12 baby pickling onion, peeled
6 clove garlic, roughly chopped
100g bacon, cut into 1cm pieces
6 sprigs thyme
250g small swiss brown or button mushrooms
500g chat potato, cut in half if large
300ml dry white wine
½ cup whole kalamata olives
200g tinned crushed tomato
750ml chicken stock
½ cup flat leaf parsley, roughly chopped
Preheat an oven to 220C.
Season the chicken on both sides with salt & pepper.
Place a large, deep casserole dish or frying pan (one which can go in the oven) over a high heat. Pour the oil into the pan and add the chicken, skin side down to start, and cook until golden. Remove from the pan and set aside.
Add the onions to the pan, moving around to colour slightly for 2 minutes.
Add the garlic, bacon, thyme, and mushrooms with a pinch of salt and stir, for 2 minutes.
Add the potatoes and white wine. Cook to reduce by half.
Add the olives, crushed tomato, and stock to the pan, bring to the boil and adjust the seasoning.
Add the chicken back to the pan, skin side up, making sure it’s nestled into the sauce.
Cover with a lid and place into the oven (it might be a good idea to place a tray or foil under in case it spills or dribbles).
Cook for 20 minutes at 220C before turning down to 160C for 1 hour.
Remove the lid, turn the heat up to 180C, spoon some cooking juice over the chicken and cook uncovered for 20 more minutes.
The chicken should be falling off the bone yet have a nice crust on the top.
Add the parsley over the dish and spoon around to gently mix through.
A flavour packed, one pot dish, to warm the family during the cold evenings of winter. Serve with crusty bread and of course, a delicious glass of wine.