Braised chicken with sherry and green olives

Australian Women’s Weekly NZ - - CONTENTS -


¼ cup (35g) raisins ¼ cup (60ml) dry Spanish sherry 1 medium bulb gar­lic, halved 1 medium (350g) leek, trimmed, sliced thinly 3 medium (360g) car­rots, sliced 300g large green olives 1 cup (250ml) chicken stock 80g but­ter, soft­ened 6 (1.5kg) chicken supremes (see Michele’s tip) 1 ta­ble­spoon ex­tra vir­gin olive oil ½ cup (80g) blanched al­monds, toasted, chopped coarsely 1 cup loosely packed fresh flat-leaf pars­ley leaves ½ cup (75g) pome­gran­ate seeds

1 Pre­heat the oven to 200°C (180°C fan-forced). 2 Put the raisins and sherry in a small bowl; stand for 10 min­utes. 3 Mean­while, put the gar­lic, leek, car­rot and olives in base of a large roast­ing pan. Pour over the stock; cover with foil. Roast for 20 min­utes. 4 Drain the soak­ing juices into a jug and put the raisins and but­ter into a small food pro­ces­sor; sea­son. Process un­til the raisins and but­ter are well com­bined. 5 Make a lit­tle pocket un­der the skin of

each of the chicken pieces and press the flavoured but­ter into the pock­ets. 6 Re­move the veg­eta­bles from the oven; dis­card foil and nes­tle the chicken, skin-side up, into the veg­eta­bles. Pour over the re­served sherry, driz­zle with oil and sea­son the chicken skin. Re­turn to the oven for a fur­ther 30 min­utes. 7 Serve the chicken and veg­eta­bles scat­tered with the al­monds, pars­ley and pome­gran­ate seeds.

Not suit­able to freeze or mi­crowave.

Braised chicken with sherry and green olives

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