Pollo alla Buranea

Chicken Burano Style

 Serves 6

1 free-range chicken (preferrably organic), about 1.5 kilo

l00g sausage - pork and fennel (or lamb and rosemary)

50g butter

2 tablespoons olive oil

I onion finely chopped

2 celery stalks finely chopped

2 carrots, diced

I small rosemary sprig

I clove garlic sliced

finely grated zest AND juice of 1 lemon (note: juice added at end of cooking)

50 ml dry white wine

about 20 large green olives

l00ml chicken stock

salt and pepper

Marsala (optional - added at end. Start with about 100-150 mls and add more if you think it needs it.

 

Instructions:

Cut the chicken into l2 meaty pieces . Remove the casing from the

sausages and pinch the sausage meat  into pieces.

Melt the butter with the olive oil and add the chicken, sausage, veges, garlic, rosemary and lemon zest and fry, stirring for a few minutes until the chicken is lightly

coloured.

Add the olives, wine and stock and salt and pepper. Cover and cook

very gently until the chicken is tender for about I hour.

Add more stock if necessary.

Just before serving add the lemon juice and marsala.

 Original Recipe from cooking class at Fratelli Fresh, when they were in Danks Street, Waterloo.

Note, their original uses grappa instead of Marsala.