Pot-Roast Chicken, Bologna Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken
- olive oil
- butter
- prosciutto (fat and lean)
- garlic
- small sprig rosemary
- tomatoes
- potatoes
Instructions
- Brown the chicken with oil, butter, finely minced fat-and-lean prosciutto, a few pieces of garlic and a little rosemary sprig.
- Add tomatoes (seeded, in pieces) or tomato paste in water and finish cooking.
- Remove the chicken, cook potato chunks in the juices, then return the chicken to reheat.