1 country chicken (approx. 1 ½ kg/3¼ lb.) - 1 cup extra-virgin olive oil - juice of 2 lemons - salt - black pepper.
Remove legs, head and neck from the chicken, quarter, wash and dry. Pour oil into a pan and gently brown the chicken. Transfer to a casserole dish with a lid, add the lemon juice, cup of water and add salt and pepper.
Cover and cook in a preheated oven for an hour, moistening every now and then with the juice. Serve hot wtih pilaf rice. |
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Lagrein Rosato Alto Adige D.O.C.
Santa Margherita
Rosée color, lively with coral shades. Subtle bouquet, with notes of strawberry and cherry, full-bodied and fruity.
Serve cool at:
10° - 12° C.
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he Mediterranean inland can be very arid and for many centuries did not adapt to cattle farming. This is why Mediterranean cooking has a multitude of chicken, lamb and calf dishes. These are the local meats and they are made even tastier by the citrus juices which dominate these lands.
Lemon, with its fresh, tangy and sharp taste is the most suitable ingredient for bringing some zest to the dishes of sunny lands.
