45 gm(¼ cup) duck fat, ghee or coconut oil1onion, finely chopped3garlic cloves, crushed1chicken (1.8kg), jointed into 8 pieces150 mldry white wine600 gmcanned whole peeled tomatoes80 gm(½ cup) pitted black olives, such as Kalamata1fresh bay leaf1 tspfinely chopped rosemary¼ cupcoarsely chopped flat-leaf parsley175 mlchicken stock1½ tbspapple cider vinegarSautéed zucchini2zucchini, thinly sliced lengthways on a mandolin1 tbspduck fat, ghee or coconut oil1garlic clove, crushed
Preheat oven to 160C. Heat fat in a large casserole or large, deep frying pan over medium heat, add onion and sauté, stirring occasionally, until translucent (7-9 minutes). Add garlic and stir for
30 seconds, then transfer to a bowl. Return pan to heat, add chicken and cook over medium-high heat until golden, turning once (3 minutes each side). Deglaze with wine (3-4 minutes), then add tomatoes, olives, bay leaf, rosemary and parsley and season to taste. Cover and braise in oven, adding stock as pan juices evaporate and turning the chicken occasionally until cooked (1 hour), then stir in apple cider and keep warm.
Meanwhile, for sautéed zucchini, heat fat in a large frying pan or wok over medium-high heat, add zucchini and garlic and sauté until just tender (1-2 minutes). Season to taste and serve with chicken.