Serves 6
2h
1.5 kg whole chicken
6 spring onions
8 carrots
3 celery stalks
half glass of white wine
half glass of olive oil
1 tbs dry ground garlic (or fresh one)
1 tsp pepper
2 liters of stock (or water)
salt
In a big casserole, fry the garlic with the olive oil.
Press the chicken with your hands (and make it a bit flat). Put the chicken into the casserole. Let it fry for 10-12 minute turning it upside down every now and then.
Menawhile cut the onions, carrots and celery (cleaned) into 3 cm long pieces.
Add the wine to the chicken and let evaporate.
Now add all vegetables.
Add 1 tbs of salt and the pepper.
Add hot stoke or the water. Bring to boil and let simmer for 1h (low heat). Check doneness and set aside. Serve warm with its own broth and vegetables (I love to drench bread with it), or you could serve it with steamed rice.
