我是忠實的彭博電視（Bloomberg）擁躉，當我們養狗時，家中老闆甚至打算給牠起個名字叫「Bloomberg」，理由是我用了太多時間看彭博。可惜，這是一隻狗女，「Bloomberg」這個名字實在不太適合，最後牠叫做「Miss Muffin」。我最喜愛每早看Bernie Lo主持的新聞節目。其中一個精采環節是他邀請大廚Harlen，在中午時段前示範做菜。這道菜的靈感來自大廚Harlen，亦是Bernie Lo認為成本頗低的一道菜。在成本控制這方面我不能達標，但這確實是一道容易處理和味道相當吸引的菜式。
燒春雞伴意大利香腸 Spring Chicken with Italian Sausage Ragú
|意大利香腸||2條||2 Italian sausages|
|蒜頭（切薄片）||4瓣||4 cloves garlic, cut into thin slices|
|中型洋葱（切碎）||1個||1 medium onion, minced|
|紅椒（去籽，切粒）||1/2杯||1/2 cup red pepper, seeds removed and diced|
|西芹（切碎）||1/4杯||1/4 cup celery, minced|
|黑橄欖（切片）||1/4杯||1/4 cup black olives, sliced|
|法國黃油春雞||2隻||2 yellow French poussin（spring chicken）|
|鹽||2茶匙||2 tsp salt|
|黑胡椒||1至2茶匙||1-2 tsp black pepper|
|麵粉||1湯匙||1 tbsp flour|
|白酒||100毫升||100ml white wine|
|濃牛肉燒汁||1/2杯（125毫升）||1/2 cup（125ml）beef gravy|
|雞湯||1/2杯（125毫升）||1/2 cup（125ml）chicken stock|
|意大利番茜（切碎）||1/2杯＋1/4杯||1/2 cup + 1/4 cup chopped Italian parsley|
|橄欖油||2湯匙||2 tbsp olive oil|
|特級優質初榨橄欖油||2湯匙||2 tbsp top quality extra virgin olive oil|
Dry the spring chickens with kitchen paper to remove any excess moisture. Cut open each chicken from the back by cutting through bones on either side of the back-bone. Discard the spines.
Flip the chicken over, spread and flatten the breastbone with your hand or a heavy object.
Slip your fingers between skin and flesh and work them towards the tail to loosen the skin. Free the skin from the legs as well. Then evenly season 1 tsp salt per chicken under the skin.
Heat 2 tbsp olive oil in a heavy-bottomed saute pan over high heat, and sear the skin of the chickens till golden.
Roast the chickens skin-side up in a preheated oven of 200℃（400℉ or Gas mark 6）for 23 minutes or until done.
Take skin off the Italian sausages and roughly chop them up a little.
In a saute pan, saute the Italian sausages until oil is rendered. Then add the minced onion, and saute until fragrant. Add the diced red pepper.
Add 1/4 cup celery and then the sliced garlic; saute thoroughly and until fragrant.
Sprinkle in 1 tbsp flour, stir to mix thoroughly. Splash in white wine and let it evaporate.
Now add chicken stock; season with plenty of black pepper. Braise the sausages in the chicken stock until flavourful and the sauce is reduced.
Add 1/2 cup chopped Italian parsley and the sliced black olives; mix well.
Now add the beef gravy and reduce the sauce until it is thick and concentrated.
Carve the chicken into halves and arrange on individual serving plates.
Spoon the braised sausage and gravy onto the chicken. Drizzle with top quality extra virgin olive oil. Garnish with the remaining 1/4 cup chopped Italian parsley. Serve with mashed potatoes, roast or saffron rice. Decorate with slow-roasted cherry tomatoes.
- Depending on the type of sausage you choose, some may render a lot of oil during frying. You may need to drain off the excess oil.
- The sauteing technique is most important. Add each ingredient in turn and fry each until fragrant before adding the next one. Your patience will be rewarded as you will have created complex layers of flavours and aromas.