Wednesday, 9 April 2014

Chicken Spezzatino with vinegar, garlic and anchovies.

This is a spring time staple for when the English sprouting broccoli comes into the shops in February or March.  Anchovies and garlic and broccoli are made for each other.  The vinegar softens right down in the cooking, but still adds a lovely bite.

Last year I cooked it in February, so I am late this year!

The recipe is on last year's post so click through to find it. Only difference this time is that I cut the chicken thighs into smaller chunks so that they cooked faster, and served it with mashed potatoes rather than roast. So today it was on the table in 20 minutes rather than about an hour... go chicken, go!

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