Giuliano Bugialli was a great Italian food writer*. He died last month and I salute him now through my version of his “Pollo alla salvia ed aglio”. This is the quintessential taste of Tuscany – chicken pieces, red wine, olive oil and masses of sage. It is simplicity itself and unforgettable.
Materials for 4.
- 1 chicken thigh per person.
- ½ bottle dry red wine.
- Large handful fresh sage leaves.
- 3 or 4 cloves elephant garlic.
- ½ cup olive oil.
- Chicken stock cube.
- 4 or 5 tbls tomato paste.
- Salt and black pepper.
- Liquidise all the ingredients (apart from the chicken) to make the marinade.
- Pour marinade over the chicken pieces in a plastic bag, seal and marinade for 3 hours.
- Dry the chicken and sauté in olive oil and butter till golden all over.
- Add the marinade to the chicken and cook as a soft low boil for 20 minutes.
- Reserve the chicken, reduce the marinade by half.
- Serve the marinade source with the chicken and a sprinkle of chopped fresh sage leaves.
I would add a dish of polenta and a strong salad – brilliant.
Bugialli’s coffee table book “Foods of Tuscany” is as much a foodie classic as it is a vision of Tuscany.”