Half Chicken Recipe
anchovy + rosemary marinade, braised escarole, castelvetrano olives, spring onions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a bowl, combine chopped anchovy fillets, chopped rosemary, olive oil, salt, and black pepper. Rub this marinade all over the chicken halves and let it sit for at least 30 minutes, or up to overnight in the refrigerator.
- 2
Sear the Chicken
In a large skillet over medium-high heat, add a little olive oil. Sear the chicken halves, skin-side down, until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.
- 3
- 4
Combine and Finish Cooking
Return the chicken to the skillet, nestling it on top of the escarole. Cover and reduce heat to low. Let it braise for about 30 minutes, or until the chicken is cooked through.
- 5
Serve
Once the chicken is cooked, sprinkle with Castelvetrano olives before serving. Enjoy your half chicken with braised escarole and olives!
