Chicken burano-style

Chicken burano-style

Pollo alla buranea

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 chicken, about 1.5 kg
100g luganega sausage
50g lard, cut into small pieces
2 tablespoons olive oil
1 onion, finely chopped
2 celery stalks, diced
2 carrots, diced
1 garlic clove, sliced
1 small rosemary sprig
1 lemon, finely grated zest and juiced
20 large pitted green olives
50ml dry white wine
100ml Chicken stock
salt
pepper
2 tablespoons grappa

Method

  1. Cut the chicken into 12 meaty chunks. Remove the skin from the sausage and pinch the sausage meat into pieces. Melt the lard with the olive oil in a casserole dish. Add the chicken, sausage, vegetables, garlic, rosemary and lemon zest, and fry, stirring, for a few minutes until the chicken is lightly coloured.
  2. Add the olives, wine, stock and some salt and pepper. Cover and cook very gently on the hob for 1 hour, or until the chicken is tender. Add more stock or water during cooking if needed.
  3. Just before serving, add the lemon juice and grappa. Accompany with boiled potatoes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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