Milan Airport Chicken, potato and meatballs

⇐ The Green Book

Helen and I had this at Milan airport - probably with a baby Alex in tow. So the recipe is my best guess at how to make it - it certainly tastes similar to what I remember. But as for a name for the dish - I have no idea. The meat balls need to be herby - so I use quite a lot of fresh thyme and sage, but I guess could use oregano if no fresh sage - I find dried sage to aggressive and reminiscent of stuffing which school dinners. Could also use some white wine instead of, or as well as, the stock.

Ingredients

300g chicken thigh without bone

300g minced meat - I use half om half, i.e. half beef and half pork

herbs for the meatballs, thyme and sage

½ eggs loosely beaten

400g potatoes, a waxy variety such as charlotte

200g tomatoes, skinned and deseeded (though I don't bother deseeding roma or beefsteak varieties) and roughly chopped

100ml chicken stock

1 onion, finely chopped

2 cloves garlic, crushed

salt & pepper

2 tbsp olive oil

Method

1. Make the meatballs. Mix the meat, herbs, salt & pepper and ½ egg and knead with your hands till smooth. Divide into 8-10 walnut/golf ball sized meat balls
2. Portion the chicken to be a visually similar size to the meat balls
3. Peel and cut the potatoes to a similar size as the meatballs
4. Heat the olive oil in a wide pan. When hot fry the chicken till it takes on some colour. Remove and set aside. Do the same with the meatballs and then with the potatoes.
5. In the remaining oil (add some if necessary) fry the onions and after a minute or two add the garlic. Fry till golden.
6. Add the stock and deglaze the pan. Add the tomatoes. Add the reserved chicken, meatballs and potatoes and bring to a boil.
7. Reduce to a simmer, cover and cook for 30 minutes until potatoes are tender.
8. You should end up with nicely cooked chicken, meatballs and potatoes with plenty of thick, tomatoey sauce

italian