Slow-braised chicken in white wine

Preparation Time

10 minutes

Cooking Time

125 minutes

Ingredients (serves 10)

• 1 tbs olive oil
• 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 stock
• 2 tbs drained capers
• 6 sprigs fresh oregano
• 4 sprigs fresh rosemary
• 2 ripe tomatoes, finely chopped

Method

1. Preheat oven to 150°C. Heat half the oil in a large heavy-based saucepan over medium heat. Add a quarter of the chicken and cook, turning, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining chicken, reheating the pan between batches.
2. Add the speck to the pan and cook, stirring, for 5 minutes or until brown. Transfer to the bowl with the chicken. Add remaining oil to the pan. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and anchovy and cook, stirring, for 1 minute or until aromatic. Return chicken and speck to the pan with the wine, stock, capers, oregano and rosemary and bring to the boil. Remove from heat and add tomato.
3. Transfer to an ovenproof dish. Bake in oven, loosely covered, for 1 1/2 hours or until chicken is tender and the sauce thickens. Taste and season with salt and pepper. Serve with parmesan polenta (see related recipe).

Notes & tips

• Note: Make this recipe up to 1 day ahead. Store in an airtight container in the fridge. To reheat, place in a saucepan over medium heat and cook, stirring, for 15-20 minutes or until heated through.
• Note: Speck (smoked pork) is available from the deli section in some Woolworths stores. If unavailable, use bacon instead.