Pollo Grillettato All’Aretina

• 2 or 3 very young chickens or poussins
• 2 or 3 onions
• ½ pint of stock

Cut the chickens in joints and brown in hot oil with the chopped onion, seasoning with salt and pepper. When brown, add the stock, the wine, the rice and peas, and stew gently till the rice and peas are quite tender.