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)
© John & Lynne Ford, Adamastor & Bacchus 2017
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