Recipe by Riccardo Di Giacinto: Cacciatora-style chicken
Ingredients for 4 people
For the chicken glaze
- 320 g of Saba
- 200 g of anchovy sauce
For the mashed potatoes
- 1 kg of potatoes
- 40 g of Parmigiano Reggiano
- 200 ml of whole milk
- Salt to taste
- 40 g of butter
- Nutmeg to taste
Other ingredients
- 4 boneless chicken thighs
- Volpaia vinegar for deglazing
- 20 g of Taggiasca olive powder
- 8 caper leaves
- 50 g of white asparagus carpaccio
Method
24 hours before, place the Taggiasca olives in the oven at 40 degrees Celsius until completely dried.
Prepare mashed potatoes that will be placed in the center of the plate: start by boiling the potatoes for 30/50 min. Drain and let cool, peel them and place them in a potato masher.
Meanwhile, pour the milk into a saucepan and heat over low heat, when warm pour it into the pot with the potatoes, whisk until completely absorbed. Turn off the heat, adjust salt and nutmeg to taste and stir in the butter and Parmigiano.
Cook the boneless chicken thigh sous vide and sear the skin side to make it crispy. Then, sprinkle with the glaze and put the chicken in the oven at 250°C for 2 minutes.
Plate composition
Place the chicken on the mashed potatoes and on top of it put very thin slices of asparagus, olive powder, and caper leaves. Finish the plate with its own chicken glaze before prepared with its bones. 
Cover photo is by Paola Sulpizio.
Photo by Riccardo di Giacinto is by Stefano Segati.
