JAMIE OLIVER CHICKEN AND GRAPES RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  3. Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  4. Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  5. Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  6. Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  7. Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  8. Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  9. Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  10. Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Steps:

• Cook time: 45 minutes, plus proving.

  Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). 

  Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat. 

  CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g

  Classic Margherita (pictured above)

  The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves. 

  Ricotta and Baby Courgette

  Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.

  Grape and Honey

  Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.

  Tomato and Rosemary

  Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.

  Broccoli and Sausage

  Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake. 

  Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.