This is an update of a very traditional Italian braise I’ve been doing for years and is a particular Winter family favourite. Think Cacciatore but with capers instead of olives. No surprises that when preparing this I had capers on hand and no olives, but it really works and it’s easy to prepare.

Serve with a rocket salad and creamy polenta.

You'll Need

1 whole chicken (broken down into 8 pieces)
sea salt & pepper
olive oil
2 cloves garlic, smashed and chopped
2 x cans chopped Italian tomatoes
1/2 cup  dry white wine
1 sprig rosemary
1/2 cup capers in salt, rinsed and drained

Method

Preheat oven to 160C

Generously season chicken pieces with salt & pepper.

In a large heavy based casserole pot with a lid (if you don’t have a lid just use 2 sheets of foil) brown the chicken in some olive oil evenly on both sides and remove from the pan.

Add garlic to the pan and cook lightly until soft and golden.

Add tinned tomatoes & break up with a wooden spoon, then add wine and bring to a simmer.

Add capers, rosemary (leave whole) and return chicken to the pan.

Pop into the oven and cook slowly for 2 – 3 hours.

Check for seasoning when done, the chicken should be tender and full of flavour.

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