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Golden braised chicken with olives

  • 30 minutes
  • low 4-6 hours, high 3-4 hours
  • 5-6
Golden braised chicken with olives

This simple recipe looks so elegant when presented, it is hard to believe it was cooked in a slow cooker.


  • 1.5-1.6 kilogram whole chicken
  • 1 tablespoon flour
  • 1-2 medium-sized leeks, trimmed
  • ¼ cup olive oil, virgin or extra virgin is nice here
  • 12-16 small waxy potatoes
  • 2 cloves garlic, crushed, peeled and sliced
  • ½ cup dry white wine
  • 1 cup large green olives, not stoned
  • 1 cup grated mozzarella
  • ½ cup finely grated Parmesan
  • 1 cup freshly picked parsley leaves


  1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
  2. Wash the chicken and pat it dry, especially the cavity. Season the cavity witih salt and pepper. Tie the legs of the chicken together and twist the wings under the body. This will help the chicken keep a good shape when cooking. Sift the flour over the chicken evenly.
  3. Cut the leeks in half crosswise.
  4. Heat the oil in a heavy-based frying pan and, when hot, brown the chicken as well as you can on all sides. Brown the leeks and potatoes too.
  5. Into the pre-warmed slow cooker put the chicken, oil, leeks, potatoes, garlic, wine and olives and cover with the lid.
  6. Cook on low for 4-6 hours or on high for 3-4 hours or until the chicken is cooked.
  7. Turn the oven on to 200ºC fan grill.
  8. Carefully lift the chicken from the slow cooker and place on a warm serving platter, cover and set aside while finishing the dish.
  9. Using a slotted spoon, lift the potatoes and olives from the slow cooker and place into an ovenproof lasagne-style dish. Scatter over the mozzarella and Parmesan and place under the preheated grill until the cheeses have melted and become golden brown.
  10. Arrange the potatoes and olives around the chicken. Cut the leek into thick slices and add to the platter. Stir the parsley into the cooking juices in the slow cooker and season.
  11. Serve the chicken with the cooking juices and vegetables.
  12. If wished, the juices can be thickened with 1-2 tablespoons of cornflour, mixed to a thin paste with water. The quickest way is to transfer the juices to a saucepan and cook on top of the stove.

Cooks Tips

- New season baby potatoes are delicious if used here. - Use Italian parsley leaves as they are softer to eat whole. - Use 6 chicken leg and thigh portions in place of a whole chicken.

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