Name: Chicken braised with cavolo nero and wine
Yield: 4
Ingredients: 60 ml olive oil (1/4 cup); 8 garlic cloves, unpeeled, bruised; 4 chicken Marylands (about 350gm each); 4 bunches cavolo nero, coarsely chopped; 125 ml dry white wine (1/2 cup); Extra-virgin olive oil and crusty bread, to serve

Ingredients

60 ml olive oil (1/4 cup)

8 garlic cloves, unpeeled, bruised

4 chicken Marylands (about 350gm each)

4 bunches cavolo nero, coarsely chopped

125 ml dry white wine (1/2 cup)

Extra-virgin olive oil and crusty bread, to serve

Method

Main

1.Preheat oven to 240C. Heat a flameproof roasting pan over high heat, add olive oil and garlic, season chicken, place in pan skin-side down and fry until chicken and garlic are golden(3-5 minutes). Transfer to a plate.

2.Add cavolo nero to pan and cook until starting to wilt (2-3 minutes). Place chicken and garlic on top, pour wine over the chicken and season to taste. Roast until chicken is golden brown and juices run clear when pierced with a skewer (25-27 minutes). Drizzle with extra-virgin olive oil and serve with crusty bread.

Styling by Lisa Featherby

Styling by Geraldine Muñoz