By Jamie Oliver:
• 1 x 2kg chicken, jointed, or use the equivalent amount of chicken pieces
• sea salt and freshly ground black pepper
• 8 bay leaves
• 2 sprigs of fresh rosemary
• 3 cloves of garlic, peeled (1 crushed, 2 sliced)
• ½ a bottle of Chianti
• flour, for dusting
• extra virgin olive oil
• 6 anchovy fillets
a handful of green or black olives, stoned
• 2 x 400g tins of good-quality plum tomatoes
By Andrew Fernandez:
I have to start really reading the recipes instructions before I begin to cook. Needless to say on a Sunday night, its not good to think that you have dinner all set when the instructions call out for "marinate overnight". I ended up with dinner out of a box - Tuna Skillet Dinner.
I don't really know why this dish called out for anchovy fillets. It did somewhat destroy the chicken flavors and masked the Chianti. Also never cook 12 pieces of chicken, especially a dish that you have no clue what its going to taste like. Finishing the food began to feel like a never ending chore.
I'm not exactly the greatest culinary photographer, but it really didn't taste as bad as it looks.
• 6 anchovy fillets
a handful of green or black olives, stoned
• 2 x 400g tins of good-quality plum tomatoes
By Andrew Fernandez:
I have to start really reading the recipes instructions before I begin to cook. Needless to say on a Sunday night, its not good to think that you have dinner all set when the instructions call out for "marinate overnight". I ended up with dinner out of a box - Tuna Skillet Dinner.I don't really know why this dish called out for anchovy fillets. It did somewhat destroy the chicken flavors and masked the Chianti. Also never cook 12 pieces of chicken, especially a dish that you have no clue what its going to taste like. Finishing the food began to feel like a never ending chore.
I'm not exactly the greatest culinary photographer, but it really didn't taste as bad as it looks.
No comments:
Post a Comment