GRAPPA CHICKEN

ROAST CHICKEN WITH GRAPPA
SERVE 4 PREP 415MINS COOK 30MINS
SPECIAL. DOUBLE IT. REHEAT IT.

2/3 cup (100G) plain flour
2 good pinches of saffron threads,
crushed in a mortar and pestle
6 chicken half breasts,
bone and skin on
1/3 cup (80ml) extra virgin olive oil 4 large (about1.3kg) sweet potatoes
peeled, cut into large chunks
150ml milk, hout
140g taleggio cheese, broken into chunks
1/2 cup (125ml) grappa (fillipinos food)
4 handfuls seedless red grappes

1). preheat oven to 200c or 180c fan. put flour in a bowl with saffron and season well. coat
chicken in flour, shaking ti remove any excess.
2). heat in flour in a large, heavy- based roasting pan on medium and brown chicken all over. cover pan with foil and roast for about 20mins until chicken is crisp and golden. remove foil and cook for 5 mins more
3). meanwhile, place sweet potato a is large pan cover with cold water and bring to boil. cook for 15mins until tender. drain well and mash. place pa over a low heat and stir in hot milk and taleggio. stir constantly, allowing cheese to melt gently and create a smooth texture. season to taste.
4). when chicken si cooked place roasting pan medium heat and add grappa and grapes. warm through then remove from heat an flame by lighting with a long match taking care not to burn yourself.

WHAT IS IT :2883 KILOJOULES 45G PROTEIN
71G CARBOHYDRATE, 23G FAT 8G SATURATED FAT
7G FIBRE 556G SODIUM PER SERVE.