I have had a very lucky tummy the last couple of weeks. Hana has been cooking up some really lovely meals (like this Chicken Burano-style) for us and this is just one of them. I guessed she might have been cooking them because I was feeling a bit down after all that’s gone on in the last couple of months; Or maybe she just felt like cooking some really lovely food. Every so often I have seen her sneaking a look at one of our newer cookery books The Collection by Antonio Carluccio. I was given a copy as a leaving present when I finished my internship at the end of last year and I have to say that though it is filled with wonderfully rustic looking dishes, just the sort of things I’d like to cook and love to eat. But strangely I haven’t actually cooked much from it yet, odd right?
Well anyway this dish is a great mid-week-meal, now it might look like there is a lot to do or that it would take too long but trust me it’s perfectly do-able on a week night. Cooking a chicken doesn’t always take forever, and in this case you joint it first so it cooks much faster than if you were roasting a whole bird.
We had quite a bit of chicken left over the next day which I used to make a Chicken and Mushroom Stroganoff which will be coming up very soon too. I had intended to make chicken stock from the leftover carcass but somehow never got round to it and tonight (a week later) we found the bones still in the fridge, whoops! and yikes!. I said sorry to the gods of fridges and threw that out pretty quickly.
1 medium to large size chicken – 1.5kg in weight
100g sausage meat. We used some pretty standard sausages but if you can get something more flavourful then do
1 onion – finely chopped
2 sticks of celery – diced
2 carrots – sliced
2 cloves of garlic, sliced
1 tsp dried rosemary
1 lemon – juice and zest
20 large green olives (pitted)
50-100ml white wine
100ml chicken stock
salt and pepper
cornflour to make a gravy with
Boiled new potatoes to serve with it.
Joint the chicken cutting off the thighs and wings (split them off at the joint). You can then split the drumsticks off too. Cut the breast from the rest of the carcass, splitting it from the remainder of the chicken. Alternatively you can ask any good butcher to joint the chicken for you.
Remove the skin from the sausages and roll the sausage meat into small balls. Heat the olive oil in a large pan (you’ll need a big one to fit it all in and for it to cook evenly) or dish, add the chicken pieces along with the vegetables, garlic and sausages, rosemary and lemon zest. Brown the chicken pieces.
Add the whole olives, white wine and chicken stock then taste and season accordingly. Cover and cook gently on the hob for about an hour. Remove the lid for a bit so the liquid can reduce down. After 30 minutes pop your potatoes on to boil so they are lovely and soft when the chicken is ready.
After an hour the chicken should be tender and juicy, add the lemon juice and stir through. Remove the chicken and vegetables to a serving plate or just your plates.
Mix some cornflour into the sauce, keeping it on a medium heat. Be cautious with the cornflour, you can always add more if you need to. Whisk the sauce till it starts to thicken and you have a gravy.
I really liked this dish, it’s filling, it’s tasty, i don’t think it was too difficult to make and works so well. I’d heartily recommend it!
Fin out what I did with the leftover chicken in my next post for Chicken and Mushroom Stroganoff here