Slow-baked tomato and olive chicken
( SERVES 6 )
- Preheat oven to 180 degC.
- Place the chicken, thyme, bay leaves, garlic, lemon zest, tomatoes, tomato puree, wine, anchovies and olives in a large, heavy-based saucepan.
- Sprinkle with salt and pepper, cover with a tight-fitting lid and bake for one hour.
- Remove the lid, increase the heat to 200 degC and bake for a further 30 minutes or until the skin is golden.
* Marylands are the thigh and leg attached together and on the bone.