This recipe was shared by Tony, a guest on the 2018 tour, and makes excellent use of local ingredients including herbs from the Villa’s garden.
12 chicken thigh cutlets (or 6 chicken marylands), at room temperature, pat dry and season with salt and pepper
1 head garlic, cloves separated and peeled
1 cup sage leaves
1 cup rosemary leaves
1-2 chillies, optional
200ml white wine
500g cherry tomatoes, cut larger ones in half and season with salt and pepper and olive oil
- Preheat oven to 190-200C (depending on the strength of your oven).
- Place a heavy, wide oven-proof dish over medium heat and add a generous splash of olive oil along with the garlic cloves. Stir occasionally while you prepare the tomatoes (if you haven’t done so already). When the garlic starts to colour add the sage and rosemary and cook for a few minutes then move to the side of the pan.
- Increase the heat to medium-high and add more oil to the pan, if required, then add the chicken pieces skin side down. Cook for 5 minutes or until slightly coloured. Turn chicken over and cook for a few more minutes.
- Deglaze the pan with the wine allowing the alcohol to burn off, the aroma will change to a sweet wine smell. Position the garlic, rosemary and sage around the chicken pieces and add the tomatoes, ensuring the chicken skin is exposed for optimum browning.
- Transfer to the oven and cook for 45 to 60 minutes, although check after 20 minutes and if browning too quickly reduce temperature to 180C. The dish is ready when the chicken skin is golden and crisp and the chicken is cooked through, and the tomato skins are slightly blackened.
- Remove from the oven and allow to rest for 10-15 minutes. Serve with crispy potatoes and a garden salad.