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Braised Italian Chicken Maryland
Fairly cheap

A Country Kitchen family favourite.

So simple and wholesome with a flavour that pops.

I've highlighted seasonal summer vegetables I grow in the garden, however use your favourites.

Chicken Marylands are such a wonderful cut of poultry, fabulous for portioning. Try them today!



Category: Country Casseroles
Seasons:  Summer
Cuisine Type Italian


For 4 Person(s)


4 Fresh Chicken Marylands
1 Red Onion diced
1 Red Capsicum diced
1 Zucchini diced
2 cup(s) Chicken or Vegetable Stock
1 tablespoon EVOO
1 tablespoon Fresh Rosemary chopped
0.5 cup Pitted Olives
2 teaspoons Preserved Lemon


1 tablespoon parsley and/or basil chopped

Braised Italian Chicken Maryland Directions

  1. Heat oven to 1700C
  2. Season Chicken Marylands with salt, pepper and a little Australian Extra Virgin Olive Oil (EVOO)
  3. Heat remaining EVOO & fresh rosemary in a fry pan till sizzling.
  4. Add the chicken skin down to the fry pan and brown for a lovely crisp skin.
  5. Deglaze pan with a little stock so you retain all the pan juices for your casserole dish.
  6. Put chicken into a deep casserole dish, then put capsicum, zucchini, pan juices, onion and stock on top and pop the lid on.
  7. Bake for 45 minutes.
  8. When chicken is cooked, give everything a toss to combine and add olive and preserved lemon. 
  9. Bake for another 10 minutes.
  10. Serve with pasta or rice and garnish with fresh parsley or basil.

Nutrition facts

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