Melanzane alla griglia e Grigliata mista
Easter Bread
Pizza Bianca with avocado, olives, cherry tomatoes and basil
Dried Mushroom Pesto
Wild Mushroom Risotto
Caponata
New Potato Vichyssoise
Chickpea Fritters
Gazpacho
Fresh Grilled Asparagus Salad
Hake & Plum Tomatoes
Grilled Tuna
Porcini Risotto
Grilled Kabeljou
Ricotta & Tapenade Cannelloni
Crisp pork belly salad
Salted Kingklip

Chicken alla chiantigiana
(Chicken with red wine, pinenuts and sultanas)

The "alla chiantigiana" refers to the fact that the recipe calls for Chianti wine, Morgenster's Tosca would be ideal.

• 75ml Morgenster Extra Virgin Olive Oil
• 1 chicken, rinsed, dried and cut into 8 portions
• 1 medium onion, peeled and very finely chopped
• 1 medium carrot, peeled and very finely chopped
• 1 stalk of celery, trimmed and very finely chopped
• 2 bay leaves
• 1 small dried chilli, crumbled
• 750ml red wine
• 80gm pine nuts
• 60 gm sultanas
• 8 sage leaves, chopped

Heat the olive oil in a large, deep pot. Add the chicken pieces and brown on both sides.
Add the onion, carrot, celery and bay leaves and sauté to soften. Season with salt and pepper and add the chilli.
Add the wine, lower the heat and cook uncovered for about 40 minutes, turning a couple of times.
Towards the end of this time, a good proportion of the wine will have evaporated. Add about 375ml water to keep the chicken moist; ensure that there is always some sauce in the pot.
Add the sultanas and pine nuts and cook for another 10 minutes or so to merge the flavours, adding more water if necessary.
Scatter with chopped sage just before serving.
Serves 4

Buon appetito!