If you’ve been following along this week, you know that we’ve been in the kitchen wiping up delicious ancient roman meals from Crystal’s fabulous cookbook, inspired by FEAST OF SORROW. When Crystal first approached us with this idea, I jumped at the chance to make a fool out of myself becoming Chef boyardT, especially since I LOVEEEEEE Italian food. Ten years ago, I spent an entire month in Italy, traveling from Milan down to Sicily and back. To this day, the most delicious steak I EVER had was from Acqua al 2 in Florence ( I recently found out there’s a location in D.C I might try). The steak is made in a blueberry reduction sauce and I’m a sucker for sweet and savory meats. Hence why I wanted to try Crystal’s Chicken in Dill Sauce. The recipe required vincotto, which is basically a very thick balsamic vinegar and date sauce.
I made the date sauce with dates, orange juice and a splash of lemon. I didn’t have a chance to make it to the Italian specialty store to buy vincotto. But what I did have on hand was a blueberry balsamic vinegar, which I reduced. I also didn’t have the required fish sauce so I added half more tablespoon of dry mustard.
Threw the rest of the ingredients in a bowl, fired up the oven and WOW!!!!! My entire apartment smelled amazing. I literally sat in the kitchen waiting for my chicken to be ready (Also, I had just come from the gym, so I was starving!!)
I’m on a low-carb diet plan so I served the chicken with a kale salad and water but I would have loved it with a glass of white wine. I wish I had let it cook and crisped a little while longer but I’m still happy with the results.
(Forgive the final picture, I’m not good with plateing.)
Definitely going to try this meal again, I think it could help me land a husband or two. 🙂
