Thursday, November 16, 2017

What is on the Menu this week? Pollo Orvietana - Chicken with Kalamata olives and Balsamic vinegar

We first had this lovely summery dish at Morgenster when, several years ago, we were invited to lunch with owner Giulio Bertrand and it was prepared by his chef. If you can get hold of the Morgenster Balsamic and their Olive Oil it will be superb. Lynne cooked it for friends this weekend as a simple supper and it was delicious, so we thought it might be time to reprise this recipe.
8 jointed chicken pieces – seasoned flour - Extra Virgin olive oil - fresh herbs (thyme, rosemary and oregano) - 2 bay leaves - 500ml chicken or vegetable stock
16 kalamata olives - 3 or 4 large peeled potatoes, cut in quarters or eighths - Balsamic vinegar di Modena

Dust the chicken joints with flour, braise with herbs until golden in olive oil. Add olives and stock, and par-cook chicken for about 15 minutes. Add potatoes for the last 15-20 minutes, so that they will be cooked at the end, but firm (not cooked to a mash). When all is tender, ensure that the stock/juices are reduced until consistency is slightly syrupy. You might want to pour this off into another pot, as you don’t want your chicken/potatoes overcooking to pulp. Add generous dollops of vinegar five minutes before serving and swirl all the syrupy gorgeousness to coat every morsel. Taste and adjust seasoning. Serve with last minute drizzles of extra virgin olive oil and chopped parsley. (By courtesy of Christiaan van Graan-de Groen – former chef/butler to Mr Giulio Bertrand, Morgenster Estate)
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