Balsamic roasted Chicken with Broccoli raab 


1 lb. chicken thighs (with the skin on, but cut in half leaving one piece with the bone on)

1/8 cup of good quality olive oil

sea salt and white pepper

1 cup balsamic vinegar

1 stick of butter

2 heads of broccoli raab, slightly trimmed and stem removed, leave the flowers and leaves

1/8 cup of good quality olive oil

4 whole gloves of garlic, sliced finely

4 small baby red peppers (trimmed and cut in quarters)

2 tablespoons of soft salted butter

1.In a large sauté pan, heat up fully, add olive oil and add the chicken skin side down into the pan. Add salt and pepper and make sure the chicken is completely seasoned all round. Using the heat of the pan, render down all the fat on the chicken skin and then use that fat to keep cooking the chicken turning the chicken pieces continuously until cooked and golden brown, this should take up to 10 minutes. Drain off the excess chicken fat, add the balsamic vinegar and bring the pan to a boil. Glazing each piece of chicken in the glazed vinegar, add the butter, additional salt and pepper and serve.

2.Using a pot of boiling salted water, drop in the broccoli raab and cook for 1 minute and shock drain in cold water and ice. In a large pan add the olive oil, garlic and red pepper then cook slowly and scorch. Add salt, pepper and butter. Add the broccoli rabb and toss together until hot, finish with sprinkle of parmesan cheese.

2011 Vega Sindoa Chardonnay – The palate on this wine is clean, lemony and lean, with pithy citrus, apple and vanilla flavours. The best thing about the finish is that it doesn’t fall apart.

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