Name: Orvieto Chicken
Cuisine: Italy
Ingredients: sprig of rosemary, about 15cm/6 in long; 1 free-range chicken, weighing about 1.8kg/4 lb, with its giblets; 1 fennel bulb, preferably with plenty of stalk and leaf; 225g/8 oz good black olives; 6 tbsp extra virgin olive oil; 450g/1 lb potatoes; 30 large garlic cloves; 1 onion; salt and pepper; 1 lemon; 1 glass (150ml/¼pt of dry white wine

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This ravishing main-course dish from Umbria needs no accompaniment since the stuffing contains potato and provides a perfect foil to the chicken, which must be free-range and have its giblets. The quality of the local chickens around Orvieto - where I first came across this recipe - was superb, with a flavour that more than matched a poulet de Bresse.