Chicken With Sausages

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

Instructions

  1. In a saucepan, set a whole chicken over chopped onion, a knob of butter and finger-wide prosciutto slices; season with pepper and a little salt.
  2. Brown all over until the onion melts away, then moisten with broth or water.
  3. Add three or four whole fresh sausages and cook over low heat, keeping some sauce at the end.

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