Artusi gives a number of recipes for making an arrosto morto (a moist roasting technique similar to a pot roast). This Bolognese chicken pot roast is somewhat different from the other arrosti he lists.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:
- A chicken
- Garlic
- Butter
- Rosemary
- Tomatoes
- Potatoes
Preparation:
Artusi is quite direct:
Sauté a whole chicken in oil and butter with a minced slice of prosciutto, two crushed cloves of garlic, and a few leaves of rosemary. Once it has browned on all sides, add several seeded, diced tomatoes, or some tomato sauce diluted in water. Cover the pot and simmer the chicken till it's done. Remove it and simmer three or four diced potatoes in the sauce until they're done, then return the chicken to the pot to heat it through and serve it with the potatoes.
The wine? I might go with a Sangiovese di Romagna.
Sauté a whole chicken in oil and butter with a minced slice of prosciutto, two crushed cloves of garlic, and a few leaves of rosemary. Once it has browned on all sides, add several seeded, diced tomatoes, or some tomato sauce diluted in water. Cover the pot and simmer the chicken till it's done. Remove it and simmer three or four diced potatoes in the sauce until they're done, then return the chicken to the pot to heat it through and serve it with the potatoes.
The wine? I might go with a Sangiovese di Romagna.
