I’m so excited to share this recipe I created for Monini Extra Virgin Olive Oil, in fact I may have just created my new favourite chicken dish! Full of beautiful seasonal flavours it’s basically a baked caprese salad but with chicken and so easy you’ll be making it again and again.
The added Sicilian olives perfectly complement the fresh tomato and flavour of the Extra Virgin Olive Oil. It’s a throw together and leave in the oven until saucy and delicious little number that will make you look oh so clever. When you look at the recipe you’ll see it’s laughably simple to make.
I used a whole chicken and just cut it up, then used the neck to make yummy stock. You could get your butcher to do this for you or just but marylands, bone in thigh or drumsticks. it is important the meat is on the bone as it adds depth of flavour to the chicken and the sauce.
By tearing fresh buffalo mozzarella over when it’s hot it melts into the olive oil, garlic and white wine sauce and creates delicate cheesy pools that you’ll absolutely have to mop up with some sourdough. Doesn’t that just sound like a delight?
Serves 4
Ingredients
1.6 kg free range bone in chicken pieces with skin, or chop up a whole chicken!
1/4 cup chopped green Sicilian olives
1/4 cup whole green Sicilian olives
1 cup halved cherry tomatoes
4 whole garlic cloves, in skin
150ml white wine, dry
3 Tbs Monini Classico Extra Virgin Olive oil
180g buffalo mozzarella balls
1 cup basil leaves
Salt and pepper
Directions
Preheat oven to 180 degrees celsius
Place chicken pieces, olives, tomatoes and garlic in a baking dish with a fitted lid. Pour over the wine and olive oil. Season, and toss to combine. Spread in a snug single layer, place the lid on and bake for 30 minutes.
Remove the lid and bake for another 30 minutes or until chicken is golden.
Tear the mozzarella and basil over the chicken just before serving. Serve with simple green salad and sourdough bread to mop up the delicious sauce.
