Well, autumn is well and truly here and I’ve even had the heating on (twice) so here’s something to remind you of summer. My mum and stepdad just got back from their annual visit to Tuscany and I’m insanely jealous of all the gorgeous food they’ve been eating. So much so, that I decided to whip up something a little Italian for myself.
The Ciao Gusto Italian Deli range at Ocado features loads of really wonderful and authentically Italian brands like Riso Gallo, Filippo Berio, Giovanni Rana and Cirio. They also have an amazing range of jarred vegetables and vinegars from a less well known brand called Ponti. I’ve used some of their products for this delicious balsamic chicken and antipasti salad.
Both Dave and I really loved this meal and will definitely be making it again. The mushrooms in particular are great, flavoursome and not too oily. The peppers are sweet and charred. They’d work well in so many different dishes, including pasta, in salad or even a sandwich.
Want to try them for yourself? For the month of October, buy 2 Ciao Gusto products on Ocado and get 30% off!
Sticky balsamic chicken with griddled antipasti
Ingredients, serves 2
For the sticky balsamic chicken
- 2 tablespoons Ponti Balsamic Vinegar Of Modena
- 60 ml chicken stock
- 1 tablespoons caster sugar
- 1 clove garlic, minced or finely chopped
- 1/2 teaspoon dried Italian herbs
- 1 teaspoon olive oil
- 2 Organic chicken breasts, skin off. I used on the bone supremes but this is optional
For the antipasti:
- 1 large courgette
- 4 spring onions
- 1/2 small fennel
- Ponti Zero Oil Grilled Peppers
- Ponti Zero Oil Grilled Champignon Mushrooms
- Olive oil
- Salt & pepper
- 1 teaspoon fresh or dried herbs – I used thyme & oregano
To serve:
Steamed white rice & mixed salad leaves.
Method
For the sticky balsamic chicken:
- Take all of the marinade ingredients and mix them in a bowl. Add the chicken, giving it a good coating and allow to marinade for at least 20 minutes in the fridge.
- Heat some olive oil at medium-high temperature in a large frying pan. Add the chicken and cook on each side for at least 6 minutes, allowing it to brown but not burn (turn the heat down if needed).
- After cooking for 6-7 minutes each side, add the marinade liquid to the pan, spooning it over the chicken on both sides as it starts to reduce. Keep an eye on this as it can happen quickly and you don’t want to burn the sugar in the marinade. This should take around 5 minutes, by which time your chicken will be moist and cooked through.
For the grilled antipasti:
- Slice the courgette long ways into thin strips and quarter the fennel in to four long chunks. Remove the outer skins of the spring onions but leave the roots on.
- In a large bowl, mix the vegetables with olive oil, season them with salt, pepper and the herbs.
- Heat a griddle or frying pan to a high heat and in batches if needed, fry the vegetables allowing them to char and brown on each side. This will take around 5-10 minutes in total.
- Turn the heat off, throw in the Ponti peppers and mushrooms and allow them to warm through.
Serve the sticky balsamic chicken and grilled antipasti with rice or salad and a glass of something chilled.
