Chicken alla Veneta

Chicken alla Veneta

By
From
Modern Italian Food
Serves
4-6
Photographer
Earl Carter

Call me crazy about chicken and, yes, I will agree. Here is a dish of braised chicken with potatoes. The potatoes provide texture and are ideal for soaking up the juices.

Ingredients

Quantity Ingredient
1 x 1.6kg free-range or corn-fed chicken, cut into pieces at the joints
olive oil, for frying
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
3 slices pancetta or bacon
400g tinned tomatoes
4 medium-sized potatoes, peeled and cut into 2 cm cubes
20 small black olives
small sprig rosemary
salt and pepper

Method

  1. Prepare the chicken pieces and pat dry.
  2. Heat the oil in a non-stick casserole pan. Add the vegetables and garlic and sauté until they soften and colour. Add the chicken and pancetta and brown lightly all over. Add the tomatoes, potatoes, olives and rosemary. Season with salt and pepper. Cover the pan, leaving the lid slightly askew. Simmer gently for around an hour, until the chicken is tender.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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