My most current
First I dredged and sauteed some chicken breasts in a little butter and olive oil. I gave them a good browning and put them aside.
(I would have taken some more photos of this process, but I was charging the camera battery.)
Then I sauteed the onions, garlic, and shallots, and added the liquid ingredients, as per Amy and Jonny's recipe. I reduced the whole thing down, strained out the onions, and then in went the jam and the rest of the solid ingredients. I added the breasts back in to cook through while the sauce reduced again.
I made another change to the recipe. I did not add olives, because I hate olives. Instead I used some choped sweet-spicy peppadew peppers, which I felt echoed the theme of the entire dish. I guess I wanted more spice after the arrabbiata that wasn't spicy enough. Once the chicken was cooked, I took it out and added the butter.
Time to serve. Oh, look what I served them over! It appears to be the cauliflower puree made with brown butter. This one was brazenly taken straight from Stephane of Zen Can Cook. I even sprinkled the asaparagus around the plate. Once again, I came a little shy of outright copying because I didn't use the peas. I hate peas.
This one was so special I trotted out the good plates and tried to arrange things nicely. I don't do food porn well, but I try.
Delicious recipes all around, so I thank you all for your inspiration!