Pollo alla Buranea

Name: Pollo alla Buranea (Chicken Burano-Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: 20 large pitted green olives; 100 g luganega sausage; 50 g lard (or pork fat), cut into small pieces; 2 celery stalks, diced; 2 tbsp olive oil; salt and pepper; 100 ml chicken stock; 50 ml dry white wine; 1 onion, finely chopped; 2 carrots, diced; 1 garlic clove, sliced; 1 chicken, about 1.5kg; 1 small rosemary sprig; finely grated zest and juice of 1 lemon

Chicken Burano-Style

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This simple recipe honours the fishermen of the little island of Burano, in the lagoon of Venice. Their houses, like this dish, are painted in wild colours – supposedly because when they have been drinking they are more likely to recognise the colour than the house number!”

Ingredients

1 chicken, about 1.5kg
100 g luganega sausage
50 g

Europe
Italy
Stew
Venice
Mediterranean

Method

Cut the chicken into 12 meaty chunks. Remove the skin from the sausage and pinch the sausage meat into pieces. Melt the lard with the olive oil in a casserole dish. Add the chicken, sausage, vegetables, garlic, rosemary and lemon zest, and fry, stirring, for a few minutes until the chicken is lightly coloured.

Add the olives, wine, stock and some salt and pepper. Cover and cook very gen

Part of

Carne

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