Pollo al Ginepro

Name: Pollo al Ginepro (Chicken with Juniper)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 whole chicken, about 1.6 kg/3½ lb, jointed; 115 g/4 oz streaky/fatty bacon, lard or white cooking fat, chopped; 2 large ripe tomatoes; salt and ground black pepper; chopped fresh parsley, to garnish; mashed potatoes or soft polenta, to serve; 1 small sprig each of fresh rosemary, sage and parsley, leaves chopped; 250 ml/8 fl oz/1 cup dry red wine; 250 ml/8 fl oz/1 cup chicken stock; 50 g/2 oz juniper berries, lightly crushed; 1 small bunch celery leaves, chopped; 1 large onion, finely chopped

Chicken with Juniper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a chicken casserole from the Aosta Valley that contains lots of really flavoursome ingredients, including red wine and scented herbs, as well as lightly crushed juniper berries, which have a warming quality. Serve with a mound of soft polenta or mashed potatoes to soak up the wonderful juices.

Ingredients

1 whole chicken, about 1.6 kg/3½ lb, jointed
2

Method

Pat dry the chicken on kitchen paper.
Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins, remove the seeds and chop the flesh. Discard the skin and seeds, and set the chopped flesh aside.