The foundation for the particularly spirited flavor of this chicken is the preliminary sautéing of onion, parsley, celery, and garlic in olive oil. It has to be performed vigorously, at lively heat, to cause the aromas to bloom and impregnate the oil. Take care, however, not to let the garlic get dark. When the base is ready, the chicken pieces are browned in it, together with bay leaves and wine; and once that flavor bond has been fastened, you can proceed to cook the bird at slower heat until it achieves complete tenderness.
You can presume that good ovens are not lacking in
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