- 1 farmyard chicken weighing around 1,6 kg
- 3 carrots
- 2 medium-size onions
- 2 celery stems
- 2 tomatoes
- 1 bottle of Verduno Pelaverga
- 1 small glass of Cognac
- 1 glass of Porto (or a half glass of dry Marsala)
- white flour
- grains of pepper
- 1 small red pepper
- thyme and marjoram
- olive oil
Clean and wash the chicken, and cut it in little pieces the day before cooking it.
Put in in a bowl with the Verduno Pelaverga wine and the spices, and leave it there all night long.
The day after, take it away from the wine and dry it with care.
Dredge it with flour and let it fry briefly on a high fire in a pan with olive oil and herbs.
Throw away the exceeding oil and put the chicken in another pan.
Warm it up, add the cognac and the Porto and then add the vegetables, that you will have already chopped.
Let it cook some minutes, cover with the Verduno in which the chicken has stayed all night and cook on a slow fire for at least forty minutes.
Take the chicken away and whisk the sauce, mix it again with the chicken and serve hot.