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 Rate Recipe |
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1 kg chicken thigh cut into thick strips
4 tbsp extra virgin olive oil
3 onions roughly cut
3 cloves of garlic crushed
200gm pitted green olives (queen of Spain)
2 fennel bulbs cut in 1/8th save leaves as garnish
2 / 440gm tin cannelloni beans or borlotti
Few sprigs or Italian parsley and thyme
Season with salt & pepper
Royal blue mashed potato
500gm cubed royal blue potato
150gm blue cheese ripened to room temperature
4 tbsp extra virgin olive oil
½ cup chopped Italian parsley
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Pre-heat a heavy based 2L pot with tight lid on medium heat and brown chicken pieces in olive oil. Add onion, garlic, olives, fennel, beans and herbs and simmer for 35 minutes with the lid. Remove lid and reduce for 10 minutes and season to taste. Serve with royal blue "cheese" crush.
Royal blue mashed potato
Boil or steam 500gm royal blue potato (skin on) in lots of water for 15 minutes or suitable for mashing. After testing allow the potato to steam dry in the colander for 3 minutes. Start crushing and add cheese, oil and parsley. Whip potato with wooden spoon until roughly smooth, season to taste.
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