6chicken Marylands, jointed¾ tspdried chilli flakes100 mlolive oil1Spanish onion, cut into thin wedges4oxheart tomatoes, thickly sliced450 gmmixed cherry tomatoes¼ cup(firmly packed) each basil and oregano, plus extra to serve2 tbspthyme leaves125 mldry white wine1head of garlic, halved horizontally6medium slices round pancetta120 gmlarge green olives
Preheat oven to 180C. Combine chicken in a bowl with chilli flakes, 2 tbsp olive oil, 1 tsp sea salt and ½ tsp freshly ground black pepper and stir to combine well, then set aside.
Heat 2 tbsp olive oil over medium-high heat in a shallow casserole large enough to hold chicken pieces in a single layer, add onion and cook, stirring occasionally, until browned (4-5 minutes). Remove from heat, add half the oxheart tomatoes and half the cherry tomatoes, spreading over onion, then place chicken pieces on top. Scatter with remaining tomatoes, basil, oregano and thyme and season to taste. Drizzle with wine and remaining olive oil, tuck in garlic, season to taste and roast uncovered until chicken browns and tomato is pulpy (1¼-1½ hours).
Place pancetta on top of chicken and roast until crisp (2-3 minutes), then coarsely crumble pancetta and stir into chicken mixture along with olives. Serve hot or at room temperature, scattered with extra herbs.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.