Pullum Frontonianum: Roman chicken with leeks and herbs

Ingredients · 1 serving

• Chicken breast, boneless skinless, raw6.3 oz (180 g)
• Spelt (farro), cooked5.3 oz (150 g)
• Leek, raw3.5 oz (100 g)
• Olive oil0.35 oz (10 g)
• Fish sauce0.28 oz (8 g)
• Grape juice, unsweetened1.4 oz (40 g)
• Dill, fresh0.14 oz (4 g)
• Cilantro (fresh coriander) leaves0.14 oz (4 g)
• Savory, ground0.02 oz (0.5 g)
• Black pepper0.02 oz (0.5 g)

Method

1. Brown the raw chicken in the olive oil in a heavy pan over medium heat, about 3 minutes per side.
2. Add the fish sauce, the sliced leek, the chopped dill and cilantro, the savory and 120 ml water. Cover and simmer until the center of the chicken reaches 165°F (74°C), about 12–15 minutes.
3. Meanwhile, simmer the grape juice in a small pan until it reduces to a light syrup (the Roman defrutum), about 5 minutes. Warm the cooked spelt.
4. Lift the chicken onto a plate, brush it with the reduced grape juice and sprinkle with the black pepper. Serve over the spelt with the braised leeks and herbs.