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Sicilian Pot Roasted Chicken

by Adrian Richardson


  • 4 chicken merrylands, skin on, bone left in Salt & Pepper
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, crushed
  • 1 brown onion, thickly sliced
  • 350g Polish sausage, diced
  • 2-3 anchovies
  • 2 bunch basil
  • 1 bunch oregano
  • 1 cup green olives, pitted
  • 1/3 cup capers
  • 50g butter
  • 1/4 cup red wine
  • 1 tin Ardmona chopped tomatoes
  • 1 tin Ardmona diced tomatoes
  • 1/2 cup chicken stock

To serve

  • 1 bunch thyme, chopped
  • Zest 1 lemon
  • 3/4 cup breadcrumbs
  • 2 tbsp parmesan, grated


  1. Preheat the oven to 155°C
  2. Heat a pan and saucepan over medium-high heat
  3. Season chicken with salt and pepper
  4. Add extra virgin olive oil to the hot pans with chicken merrylands skin side down
  5. Cook until golden brown
  6. Flip and continue to cook on the other side
  7. Transfer all of the chicken to the saucepan
  8. Add garlic, onion, polish sausage, anchovies, herbs, olives and capers to the pan and fry in the reserved
    chicken fat
  9. Add more extra virgin olive oil if needed
  10. Allow everything to sweat down for a few minutes
  11. Add butter, red wine, tomatoes and chicken stock
  12. Add to the saucepan with the chicken and stir through
  13. Place in the oven and braise for 1 hour 30 minutes or until the meat is tender
  14. In a small bowl combine breadcrumbs, lemon zest, thyme and parmesan
  15. Sprinkle over the chicken to serve
Sicilian Pot Roasted Chicken

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