This Sicilian-inspired casserole combines roast chicken, with green olives and chat potatoes, and is flavoured with lemon, herbs and garlic. It’s sure to become your next family favourite. This Sicilian chicken casserole recipe is simply too good to pass up!
Sicilian Chicken Casserole Recipe
2 tbsp olive oil
1 chicken, cut into 8 pieces
400g chat baby potatoes, sliced
5 garlic cloves
8 eshallots, peeled
1 cup green olives
½ bunch (about 12 sprigs) oregano
⅓ cup dry white wine
¾ cup chicken stock
1 lemon, halved
Preheat oven to 180°C. Heat oil in a casserole dish over high heat. Add chicken and brown for 2-3 minutes on each side. Set aside. Add potatoes, garlic, and eschallots. Cook for 5-7 minutes, or until golden. Add chicken back to the casserole along with olives, oregano, wine, and stock.
Squeeze lemon halves over and add lemons to pan. Season with sea salt and freshly ground black pepper. Cover and cook in the oven for 40 minutes, or until chicken is cooked. Increase oven temperature to 200°C, remove lid, and cook for another 10-15 minutes, or until golden and crisp.
TIPS: Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you’re pouring wine.