Chicken Braised with Tomatoes, Olives, Oyster Mushrooms and Rosemary

Image source: Photographer Megan Gill

This dish is based on a classic Italian Chicken Cacciatore, made all the more special by the combination of chicken, tomatoes, olives and mushrooms – all grown in the region.

Serves 4


4 large chicken marylands, cut in half through the joint

1 onion, diced

2 cloves garlic, sliced

4 sticks celery, diced

1 tsp fennel seeds

2 tbs olive oil

50 gm tomato paste

1 kg ripe tomatoes

100 gm black olives

150 gm oyster mushrooms

2 tbs rosemary sprigs

Salt and pepper


  • Sauté the onion, garlic, celery and fennel seeds in the olive oil until soft.
  • Add the tomato paste and cook for 2 minutes, then add the diced tomatoes, bring to the boil and simmer for 10 minutes. Season with salt and pepper.
  • Fry the chicken pieces until coloured all over and transfer to a casserole dish.
  • Pour over the tomato sauce, add the olives, cover and cook in the oven at 150°C for 1.5 hours.
  • Sauté the mushrooms in a hot pan and scatter over the chicken with the rosemary sprigs.
  • Serve straight to the table in the casserole dish.
About the Author /

[email protected]

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

Post a Comment

Want more? Subscribe!

Get the latest news delivered fresh to your inbox!

"*" indicates required fields

This field is for validation purposes and should be left unchanged.

Want to list your business?

Contact us to find out how! Contact us