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PrintTUSCAN CHICKEN POT ROAST
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Insert the strips of pancetta and the rosemary into the cavity of the chicken. Season with salt and pepper.
- Heat a large Dutch oven or casserole over medium heat. Sauté the prosciutto and garlic until lightly browned, about 5 minutes. Add the chicken.
- Add the stock and vinegar and bring to a boil. Cover and simmer over low heat for 1 hour.
- Remove the lid and add the potatoes and a little more stock to stop the chicken from sticking. Cover and cook until the potatoes are tender, 40 minutes. Serve hot.
INGREDIENTS
- 100 grams pancetta, sliced thinly
- 4 sprigs of rosemary
- 2 kg whole chicken
- 2 Salt and freshly ground black pepper
- 100 grams fatty prosciutto, chopped
- 4 cloves garlic, finely chopped
- 100 ml stock
- 2 tablespoon white wine vinegar
- 1 kg potatoes, cut into chunks
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