Parthian (Fried) Chicken

Makes 4 servings

1 leek

6 dried dates, pitted

1 teaspoon celery leaves or Italian parsley

4 cloves garlic

11/2 cups red wine (we used a Primitivo)

2 tablespoons garum (Delfino brand Colatura di Alici or Blis' bourbon barrel-aged Red Boat)

1/2 teaspoon powdered asafoetida (aka hing, common in Indian cooking)

1 teaspoon each: fennel seeds, cumin seeds

1 or 2 bay leaves

4 chicken thighs (bone in, skin on)

1/4 cup melted butter

1 teaspoon salt

Ground black pepper to taste

1 cup all-purpose flour

A few cups of canola oil for frying

1. Chop off the green top of the leek and finely chop the leek, dates, and celery leaf/parsley separately. Roughly chop the garlic.

2. Combine ingredients up to chicken in a mixing bowl. Add the chicken and marinate chicken in the mixture overnight (it's easiest to do in a gallon-size Ziploc bag).

3. The next day, transfer the chicken and the marinating ingredients into a small baking pan and mix in the melted butter. Braise at 300 degrees F for an hour.

4. Remove the chicken from the braising liquid, set chicken aside to cool, then refrigerate.

5. Puree the reserved braising liquid.

6. Pass the chicken through the pureed braising sauce and dredge the chicken parts in flour seasoned with salt and pepper. Heat the canola oil in a high-sided pan to 350 degrees. Briefly (2-3 minutes max) fry the chicken in canola oil.

7. Remove and serve with heated, pureed braising sauce on the side as a gravy.

- Ancient Roman recipes for modern kitchens, adapted by Chris Vacca and Kiki Aranita

Per serving: 697 calories; 44 grams protein; 29 grams carbohydrates; 10 grams sugar; 36 grams fat; 157 milligrams cholesterol; 364 milligrams sodium; 2 grams dietary fiber.