There was a bit of tweaking that I made to this recipe, from the minor substitution of pecans for macadamias to taking out entirely the dill and spring onions. BUT leaving out the vincotto was a big mistake; however, I couldn't justify dropping anywhere from $18-22 on a bottle. I couldn't even make myself buy a bottle of cooked grape must, which is a cheaper alternative. The sweetness of the vincotto would've balanced out the strong and rather overpowering flavor of the wine. If you decide to forego this ingredient as well, definitely decrease the amount of wine when cooking.
I really like the zucchini salad. All of the flavors and textures worked really well together.
Chicken Ragu with Zucchini Salad
from Guy Mirabella's Eat Ate
1/3 cup olive oil
3 pounds chicken, cut into 8 pieces
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
pinch of dried chili flakes (optional)
4 slices prosciutto, roughly chopped
2 garlic cloves, finely sliced
3-4 parsley sprigs, roughly chopped
2 dill sprigs, roughly chopped
4 sage leaves
3 thyme sprigs
2 rosemary sprigs, leaves picked
1 bay leaf
grated zest of 1 lemon
salt and pepper
1/2 cup vincotto
2 cups dry white wine
2 cups chicken stock
1 tablespoon olive oil
3 small zucchini, thinly sliced lengthwise
1 cup macadamias (or pecans), chopped
1/2 cup currants
2 spring onions, finely sliced
small handful of parsley
Heat oil in a large saucepan over medium heat. Place chicken pieces skin side down first and brown on both sides. Add onion, carrot, celery, and chili and cook, stirring occasionally, until onion is translucent. Then add garlic, prosciutto, herbs, and lemon zest. Season with salt and pepper to taste. Cook for 10 more minutes, then add vincotto, wine, and stock and cook uncovered for about 45 minutes. If liquid evaporates too quickly, add more stock or water.
When chicken is nearly ready, heat oil for salad in a large pan and add zucchini, currants, and nuts. Fry, stirring occasionally, until zucchini starts to turn golden brown. Transfer to serving bowl. Serve chicken in a separate dish and garnish with parsley and spring onions.
Want something heartier? Try some Gnocchi with Bison and Mushroom Ragu.