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Marinate chicken in 50ml JOSEPH First Run olive oil, lemon zest, garlic, fennel seeds and rosemary. Preferably leave overnight. In a large pot, place all diced vegetables, white wine and chicken stock. Bring to the boil and reduce until vegetables begin to soften. Add soaked cannellini beans and allow them to absorb the stock for one hour.
Place chicken pieces evently in a roasting tray and pour vegetables and liquid over the top. Add bay leaves, pancetta and olives.
Roast in a slow oven (160 degrees celsius) for approx 90 minutes or until the liquid has reduced substantially and the chicken is cooked through.
Skim any excess fat from the surface with a spoon. Sprinkle with a handfull of chopped parsley and lashings of JOSEPH First Run Extra Virgin Olive Oil. Serve with braised winter greens.