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Slow-braised chicken in white wine
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Prep Time:
10 minutes
Cook Time:
125 minutes
Total Time:
135 minutes
Indulge in a delightful slow-cooked chicken to savor the final day of winter with loved ones.
Ingredients:
  • 20 (about 2kg) chicken pieces, such as drumsticks and thigh fillets
  • 200g speck, coarsely chopped
  • 2 brown onions, halved, coarsely chopped
  • 6 garlic cloves, thinly sliced
  • 4 anchovy fillets, finely chopped
  • 500ml (2 cups) dry white wine
  • 500ml (2 cups) chicken style liquid stock
  • 40.00 ml drained capers
  • 6 sprigs fresh oregano
  • 4 sprigs fresh rosemary
  • 2 ripe tomatoes, finely chopped
Instructions:
  • Preheat the oven to 150°C. In a large heavy-based saucepan over medium heat, heat half of the oil. Brown a quarter of the chicken for about 5 minutes, then transfer to a heatproof bowl. Repeat with the rest of the chicken, reheating the pan as needed.
  • Cook the speck in a pan for 5 minutes until browned. Transfer to the bowl with the chicken. In the same pan, add the remaining oil and cook the onion for 5 minutes until soft. Stir in garlic and anchovy for 1 minute until aromatic. Add back the chicken, speck, wine, stock, capers, oregano, and rosemary to the pan. Bring to a boil, remove from heat, and stir in the tomato.
  • Place the mixture in an ovenproof dish, cover loosely, and bake for 1 1/2 hours or until the chicken is tender and the sauce thickens. Season with salt and pepper to taste. Serve alongside parmesan polenta (refer to related recipe).

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