Recipes > Meat > Chicken > Chicken with Polenta

Chicken with Polenta


  • 1 small chicken
  • 1 slice of ham fat, four fingers wide and one finger long (or 1 tablespoon of good lard)
  • 1/2 onion
  • 1 small carrot
  • 1 piece of celery
  • salt
  • pepper
  • pinch of allspice
  • 1/3 glass of red or white wine
  • 1 tablespoon of the tomato paste


Take a small chicken; clean and prepare it. Take a slice of ham fat. Chop up very fine with a chopping knife, and put into a good-sized saucepan. Take onion, carrot, celery, and cut all into very small pieces and add them all to the fat. Then put in the chicken, the salt, pepper, and allspice, and cover the saucepan. Cook until the chicken is covered, basting with the grease, and turning the chicken until it is brown on all sides; then add red or white wine. When the wine has become absorbed, add tomato paste, dissolved in a cup of hot water (or a cup of tomato sauce not too thick). Cook for a few moments more until the chicken is thoroughly cooked.

Prepare the Indian meal as in receipt for Indian meal, and serve the chicken surrounded by the Indian meal, with the sauce poured over all and grated cheese sprinkled over the Indian meal.

Pigeon may be prepared in the same way as the chicken and served with the Indian meal; or either one may be served instead of the Indian meal with rice, as in receipt for Risotto alla Nostrale; Macaroni, as in receipt for Macaroni with Butter, or Ribbon Macaroni, as in receipt given.


Print recipe/article only


Simple Italian Cookery.

comments powered by Disqus