Pollo al Ginepro

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

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

Europe
Italy
Main course
Mediterranean
Gluten-free

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.