one chicken weighing 1 1/2 kilos
one or, if small, two freshwater crayfish per guest
200 grams fresh porcini mushrooms (if not in
season, 50 grams dried mushrooms)
two large, fully ripe tomatoes
two cloves garlic
one large onion
one large goblet white wine
four bay leaves
flour
salt
handful chopped parsley
four slices bread
four eggs
butter
extra virgin olive oil
Cut the chicken in quarters, wash the pieces under cold running water, dry and dredge them in flour. Fry the quarters on both sides in hot oil for a few minutes. Sprinkle them with salt, remove from the oil and let the pieces cool on a towel.
Heat a bit of butter and oil in a deep pan. Cut the onion in thin slices and lightly brown the slices, the garlic cloves (discard them once the cooking has been completed) and bay leaves. Add the mushrooms, cut in pieces if fresh or, if dried, soaked in a bit of water and added to the pan without being cut into pieces.
After a few minutes, baste with white wine and cook until it has completely evaporated. Remove the skins of the tomatoes, crush them and add to the pan. Cook for 5 minutes, add salt to taste along with freshly ground pepper.
Add the chicken quarters to the pan and, adding vegetable broth as needed, complete the cooking. Add the freshwater crayfish and a pinch of parsley.
Meanwhile, heat butter in a pan and brown the slices of stale bread on both sides. Fry the eggs without turning them.
To serve, place the chicken quarters, basted with their juice, on a large round platter. Put a slice of fried Gparsley around the edge of the platter and serve hot.
N.B. Ingredients are given for 4 portions.
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Versato Merlot
Veneto I.G.T.
Santa Margherita
Intense, brilliant ruby-red color, with purple overtones. Nose full and persistent, delicate, elegant, with hints of morello cherries and plum tinged with vanilla and violet flowers. Taste is fresh, dry, balanced, velvety with character, slightly tannic. The careful selection and vinification result in a well-structured, harmonious wine.
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