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Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Chicken agrodolce


You'll need

100 ml olive oil 7 chicken Marylands, halved through the joint 1½ each onions, celery stalks and carrots, finely diced 3 garlic cloves, finely chopped 1 long red chilli, seeds removed, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 tbsp thyme leaves ½ tsp saffron threads 100 gm caster sugar 100 gm sultanas 50 gm pine nuts 75 ml white wine vinegar 500 ml (2 cups) chicken stock 450 ml verjuice

Method

  • 01
  • Preheat oven to 180C. Heat 2 tbsp oil in a large frying pan over medium-high heat, add chicken skin-side down in batches and cook, turning once, until browned (5-6 minutes), then transfer to a large roasting pan. Heat remaining oil in a saucepan over medium heat, add vegetables, garlic, chilli, parsley, thyme and saffron, stir occasionally until just tender (6-8 minutes), then add sugar, sultanas and pine nuts. Stir occasionally until caramelised (12-15 minutes), deglaze pan with vinegar, add stock and verjuice and simmer gently until well flavoured (8-10 minutes). Season to taste, pour mixture over chicken, cover with foil and braise until chicken is very tender (35-40 minutes). Serve warm with sauce spooned over.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"This Sicilian-style dish has strong Arabian influences, giving an insight into the history of the land. Its sweet and sour flavours come from sultanas, pine nuts and vinegar - all common ingredients in Sicily." Guy Grossi, Grossi Florentino

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Yering Station Shiraz Viognier.

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