Buckwheat is a wonderful ingredient to add to your kitchen cupboard, it can be served as an alternat...
Amaranth is a nutritional powerhouse, it is protein-rich, high in fiber and naturally gluten free. A...
Steel-cut oats take a little longer to cook than rolled oats (unless they are soaked overnight). The...
A wonderful Italian recipe, this dish is extremely tasty and is great served on its own, or with our delicious wet polenta. Otherwise choose crusty bread, steamed baby potatoes or over some spiral pasta.
- 1.5kg Chicken in pieces (thighs, drumsticks, wings)
- Sea salt and ground pepper to taste
- 40ml olive oil
- 40gm finely chopped onions
- 250gm chopped celery
- 2 cloves finely chopped garlic
- 150ml white wine
- 40ml white wine vinegar
- 150ml chicken stock
- 500gm chopped tomatoes (optional)
- 10gm fresh oregano finely chopped
- 2 bay leaves
- 100gm black and/or green olives
- 4 anchovy fillets chopped
Season portioned chicken with salt and pepper Fry chicken in oil skin side down until golden brown in a medium sized pot Reserve chicken and pour off 80% of the fat Add onions, garlic and celery, simmer stirring constantly for approx 10 minutes until lightly coloured Add wine and vinegar and reduce to a third Add chicken stock, stir and reduce for a moment Add 500gm good diced tomatoes (optional) Put chicken back in then oregano and bay leaves Simmer for approx 30 minutes or until chicken is cooked (juice runs clear from chicken - feels firm) Stir in olives and anchovies and adjust seasoning to taste.