Some dishes are sophisticated, others are challenging and then there are those, like this one, that are just plain yummy. We cooked this for the family and it was wolfed down by one and all and plates were wiped clean. So very satisfying. So very unfortunately not the norm. Anyway, this is a classic braise of free-range chicken marylands, browned and gently cooked in a tomato-based sauce with rosemary, bay leaves and black olives and it's the sort of thing you can just stick in the oven (defrost fully and cover with foil, 180C for about 25 minutes or until piping hot) and dish up with a salad and dinner is done. Some crusty bread, polenta or mash on the side wouldn't be out of place. Small is two marylands, with sauce; large is four.
Free-range chicken, onion, olive oil, garlic, white wine, tomato, chicken stock, kalamata olives, rosemary, bay, salt, pepper, parsley.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Mashed potato, polenta or gnocchi would all be good on the side, along with a green salad or some dark green leaves like spinach or kale, simply blanched, then cooked with olive oil, garlic and salt.