Easy
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!
Prep
Cook
| Category: | Country Casseroles |
| Seasons: | Summer |
| Cuisine Type | Italian |
Ingredients
For 4 Person(s)
Recipe
| 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 |
Garnish
| 1 tablespoon parsley and/or basil chopped |
Braised Italian Chicken Maryland Directions
- Heat oven to 1700C
- Season Chicken Marylands with salt, pepper and a little Australian Extra Virgin Olive Oil (EVOO)
- Heat remaining EVOO & fresh rosemary in a fry pan till sizzling.
- Add the chicken skin down to the fry pan and brown for a lovely crisp skin.
- Deglaze pan with a little stock so you retain all the pan juices for your casserole dish.
- Put chicken into a deep casserole dish, then put capsicum, zucchini, pan juices, onion and stock on top and pop the lid on.
- Bake for 45 minutes.
- When chicken is cooked, give everything a toss to combine and add olive and preserved lemon.
- Bake for another 10 minutes.
- Serve with pasta or rice and garnish with fresh parsley or basil.
