Old Man Saltbush & Pepperberry Chicken
This delicious and rustic tender chicken braise is like a symphony of flavours that explodes in your mouth. Seasoned with some of our favourite native herbs, like Old Man Saltbush, Mountain Pepperberry, Pepper Leaf and aromatic Cinnamon Myrtle, the chicken is slow cooked in a rich, tomato and balsamic sauce with plump green olives and finally, topped with roasted vine tomatoes. An aromatic, savoury and warming casserole perfect for autumn nights and drizzly days.
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes.
Serves: 6 -8
2 kg chicken thighs, bone in 1 cup plain flour
1 tsp Old Man Saltbush
1 tsp sea salt, plus extra for seasoning
1 large onion, cut into slices
3 cloves garlic, crushed
1 tbsp Cinnamon Myrtle
1 tsp Mountain Pepper Leaf
1/2 cup balsamic vinegar
1 cup chicken stock
400 grams tinned tomatoes, diced
2 cups tomato passata
1 cup whole green olives
6 -8 stems cherry tomatoes on the vine
3 tbsps olive oil, plus extra for roasting tomatoes
- In a medium size bowl combine flour, Old Man Saltbush, Mountain Pepperberry, Cinnamon Myrtle and 1 teaspoon sea salt. Coat the chicken thighs in the seasoning mix, shaking off any excess.
- Heat 3 tablespoons of oil in a large heavy base fry pan over medium-high heat. Add the seasoned chicken thighs in batches and cook until browned on both sides. Makesure you don’t overcrowd the pan or the chicken won’t brown. Transfer to a plate, cover and set aside.
- Add onion to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic, Cinnamon Myrtle and Mountain Pepper Leaf and cook for a further 2 minutes over low heat.
- Add balsamic vinegar and cook until reduced by half. Add the stock, tomatoes and passata and bring to a simmer. Add olives and chicken pieces and bring to the boil. Reduce heat to low and cook, covered, for 1 hour, stirring occasionally.
- Heat oven to 185°C. Place the tomatoes still on the vines (plus any that fall off the vines) on a lined baking try. Rub or brush gently with extra olive oil and sprinkle generously with sea salt. Roast for 12 to 15 minutes, until the tomatoes are just starting to split.
Top with roasted cherry tomatoes and garnish with fresh parsley. Serve with rice or pas-ta and a leafy green salad, or with mashed potatoes and a side of steamed greens.
- For a gluten free version of this dish, swap out plain flour for gluten free flour.
- Keep in the refrigerator for up to 3 days or freeze for up to 2 months.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie