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.
