Sicilian Braised Chicken with Potatoes

Sicily in a pan! This delicious and tender chicken brings along countless flavours and surprises with a tangy saffron aroma. The perfect dish for next sunday's roast!

Ingredients - serves 3-4

1 whole chicken

2 onions

1/2 bunch of parsley

3 garlic cloves

2 tbsp. pine nuts

200ml dry white wine

500g baby potatoes

1 pinch of cinnamon

some olive oil

some saffron

salt and pepper

Method

Wash and pat dry the chicken. Cut chicken into pieces using a sharp knive - it works best when cutting through joints. Peel onions and garlic. Cut onion into slices and crush garlic cloves roughly with a knive.

Heat up some olive oil in a dutch oven or in a ovenproof pan. Season chicken with salt and pepper and lay them in the pan, skin-side down. Cook until skin is browned, remove from the pan und put aside. Add onions to the fat in the pan and cook for 2 minutes. Now add garlic, saffron and pine nuts and sauté until garlic turns golden and saffron dissolves. Deglaze with wine and season well with salt, pepper and cinnamon.

Heat oven to 190°C. Add chicken pieces to the pan and pour in about 150ml water. Bring to a boil, reduce heat to a minimum, cover and let simmer for about 15 minutes. Remove cover and place the pan in the oven and braise chicken for 30 minutes.

In the meantime wash potatoes and cut into halves. Wash parsley, dry and chop leaves roughly. Add potatoes to the pan and braise for another 40 minutes. Add some more water if required and stir in parsley about 10 minutes before the chicken is finished.