ROASTED ROOT VEGETABLES
6 Servings
1 celeriac
3 sweet potatoes
3 carrots
2 red onions, peeled and cut
into 6 wedges
3 sprigs thyme, leaves only 3 sprigs rosemary, chopped 6t olive oil
1. heat the oven to 180°C.
Peel the celeriac, sweet potatoes and carrots, and cut them into 3cm chunks. Place these with the onions in a large roasting pan lined with foil.
2. sprinkle on sea salt and freshly ground black pepper and the herbs and pour over the olive oil, turning the vegetables to ensure that they are well-covered. 3. roast in the oven for about 1 hour, turning the vegetables over once, until they are tender and lightly browned.
6 Servings
I discovered this Tuscan dish in Florence in a trattoria-fiaschetteria called Il Latini, where it was served on a slice of grilled polenta. one large chicken thigh per person is usually enough, but one or two people may want a second piece, so I use eight.
6t olive oil
4 sprigs rosemary, leaves
only, chopped
8 chicken thighs, skin on,
bone in
6 garlic cloves, peeled
30g butter (optional)
150ml sweet Muscat wine 750g seedless mixed white
and red grapes, rinsed
1. heat 3t of the oil in a sauté pan or casserole dish wide enough to hold the chicken pieces in a single layer. Add the chopped rosemary and then the chicken thighs, skin side down. 2. sprinkle with sea salt and freshly ground black pepper, and cook over medium heat until lightly browned. Then turn over the pieces and season again, then cook until the other side is lightly browned. 3. Add the whole garlic cloves. When they have only just begun to colour on one side, add the butter, if using – it gives a lovely creaminess to the sauce – and pour in the Muscat wine. 4. Put a lid on it and simmer over low heat for about 25 minutes, until the chicken thighs are tender, moist and juicy, turning them over at least once and removing the lid towards the end to reduce the sauce. Taste for seasoning – you need enough salt and pepper to balance the sweetness of the wine. 5. At the same time, heat the remaining oil in a wide frying pan and add the grapes. Cook over a medium heat for about 20 minutes, shaking the pan and turning the grapes over until they have collapsed and their juice is reduced. Pour them over the chicken pieces and heat through together.