Orders placed during the holidays will be shipped from 31/01/2026
Orders placed during the holidays will be shipped from 31/01/2026
Prepare the chicken thighs: remove the skin, bone them, and spread them out with the help of a small knife: I used a paring knife.
The thighs only have one bone so going around with the tip of the knife will not be too difficult to debone them (1).
Once this operation is done, flatten them a little with the meat tenderizer, covering them first with some film or a sheet of oven paper.
Season with salt and pepper and then spread with a little mustard and the aromatic herbs (2). I have used chopped rosemary, thyme, a little wild fennel which I have collected, dried and reduced to powder, garlic, also in powder, and sage (3). At this point we cover with two slices of bacon (4) and roll them up, making sure to tighten them well (5).
In our Ghisanativa, heat a tablespoon of oil and a knob of butter with a peeled clove of garlic and a sprig of rosemary; add the chicken rolls (6) and brown them well on all sides (7), then deglaze with white wine (8): add the potatoes, season with salt and pepper to taste (9) and stew, covered, for about 30 minutes, checking that the chicken or potatoes do not stick and that they always have enough liquid (10). If they become too dry, add a little water.
When it is cooked, remove the chicken and potatoes and thicken the remaining sauce by adding a little corn starch dissolved in a little cold water, simmer for a minute.
Remove the string from the chicken and slice it into thick slices; serve with the stewed potatoes and the sauce made from the cooking juices.
“Cooking teacher, Venetian by adoption, born and lived until the age of 18 in the city of La Spezia from a Sardinian father and a Ligurian mother, from La Spezia to be precise, with a little Piedmontese blood. I left pieces of my heart in Shanghai, Buenos Aires and London. There are many reasons why I cook, to feed and to nourish myself of course, but I think I cook above all for love, for love of my loved ones and why not, to be loved in turn. I love the tango, the sea, books that make you dream, ceramics, fans, languages and… cooking and baking of course!”
