Chicken braised with cavolo nero and wine

AT A GLANCE

  • Serves 4 people

  • 60 ml (1/4 cup) olive oil
  • 8 garlic cloves, unpeeled, bruised
  • 4 chicken Marylands (about 350gm each)
  • 4 bunches cavolo nero, coarsely chopped
  • 125 ml (1/2 cup) dry white wine
  • Extra-virgin olive oil and crusty bread, to serve
01   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.
02   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.

Topics:

WHITE WINE, AUTUMN, CAVOLO NERO, CHICKEN, ITALIAN, DINNER, FAST, GARLIC

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

May 2016

May 2016

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