"Polastro in tecia" (Chicken in a Casserole)
1 chicken of about 2 kg
50 gr. of bacon
Extra-virgin olive oil
1 tablespoon of "00" type wheat flour
1 stick of celery
2 glasses of dry white wine
350 gr. of peeled tomatoes
400 gr. of new potatoes
50 gr. of butter
2 glasses of vegetable broth
Salt and pepper
Clean thoroughly and wash the chicken and then cut it into eight pieces.
Roll the pieces in flour and then in a frying-pan with 3 tablespoons of oil brown them on all sides on low heat. In a casserole dish, quite large, brown the chopped onion, carrot and celery in a little oil on low heat. Add the pieces of chicken and rosemary and sage to taste. Cover the casserole and continue cooking, sousing every so often with wine.
Wash and cut up the tomatoes and peel and cut the potatoes; add these to the meat when it is about halfway through cooking, flavour with cloves, a pinch of cinnamon and salt and pepper to taste.
Continue cooking on low heat for about an hour, sousing with broth if necessary. A few minutes before taking the casserole off the heat, add the butter and chopped parsley. Serve the meat with sauce poured over.