We were pleased to host the launch of Bill Granger’s latest cookbook “Bill’s Italian Food”, presented by Shearer’s Bookshop in our Sydney showroom last week.
Bill was kind enough to share a delicious recipe for a simple, yet sophisticated Italian dish from the new book for all of ILVE’s fans to enjoy. Bon Appetit!
“It’s this joy of life and respect for food that I resolve to take home with me every time I visit (Italy). Yes, the Italians really know how to live.” – Bill Granger
INGREDIENTS
2 tablespoons olive oil
4 chicken marylands, thighs and
drumsticks separated
10 shallots, peeled
4 garlic cloves, sliced
2 bay leaves
160ml (2⁄3 cup) dry white wine
1 tablespoon white wine vinegar
1 teaspoon soft brown sugar
310ml (11/4 cups) chicken stock
90g (1/2 cup) green olives
50g (1⁄3 cup) toasted pine nuts
handful flat-leaf parsley, roughly chopped
METHOD
Heat the olive oil in a large frying pan over medium–high heat. Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown. Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving.
SERVES 4
© Bill Granger; This is a recipe extract from Bill’s Italian Food by Bill Granger; HarperCollinsPublishers; Publication date: August 2013; rrp: $49.99
