It’s been awhile but I got asked this week, “How did you write your book?” The best part of the question was the fact that the inquirer was actually interested in the answer which is a nice bonus. I’ve answered this question in a number of different ways in the past including actually writing a book about well, writing a book. I’ve also answered or addressed this question in various seminars, workshops and coaching sessions with aspiring authors. However, in the off chance that you, dear reader, are interested in how I wrote, THE WEST COAST TRAIL: One Step at a Time, following are some of the basic ideas of how I did it.
Now if you are not interested in how to write a book (and I completely understand and forgive you your trespasses), you might be interested in what I’m making for dinner tonight and that recipe is here. On the other hand, if you don’t read on past the recipe, you will never know what this week’s Boomer Tune Alert is. Here’s the recipe for
Pollo Alla Romano:
- A nice plump chicken weighing about 1.5 kg / 3 lb
- 3 tbsp olive oil
- 50 g pancetta, diced (optional but I used it)
- salt and pepper
- a plump clove of garlic (optional – never spare the garlic)
- a glass of dry white wine (and another for the cook)
- 300 g tomatoes or passata
- 4 large red peppers (I used red and yellow)
Clean the chicken and cut it into 8 eight pieces.
In a large heavy based pan fry the diced pancetta in the olive oil until it renders its fat. Add the chicken pieces skin side down and cook until the skin forms a golden crust, then turn them and fry the other side.
Add salt, several grindings of black pepper and the garlic and turn the pieces over three or four times. Add the wine and let it bubble away until most of it has evaporated.
Coarsely chop the tomatoes and deseed the peppers and cut them into chunky pieces. Add the tomatoes and the peppers to the pan, stir, cover the pan and leave over a modest heat. Keep an eagle eye on the pan for the first 10 minutes, stirring every now and then to prevent sticking. Once the peppers release their juices, half cover the pan and cook for another 45 minutes or until the tomatoes and peppers have collapsed into a dense, rich sauce and the chicken is tender.
Allow the pan to sit for about 15 minutes or better still a couple of hours or overnight (in which case you can just reheat it very very gently over a low flame until it is warm but not hot.) Serve with good bread and a glass of wine.