How to make it

  • Season the chicken inside and out with salt and pepper.
  • In a 12 to 14-inch sauté pan, heat 4 tablespoons of oil until almost smoking. Add the leeks, liver, and giblets and cook 10 to 12 minutes. Remove the leeks and liver to a medium bowl and giblets to a cutting board, chop giblets and add them to the bowl. Add the salami and the cheese, mix well, season with salt and pepper, and stuff the bird with the mixture.
  • Cut a length of butcher's twine 18 inches long. Secure the wings and legs with the twine and tie the legs together, to seal in the stuffing.
  • In a Dutch oven, heat the remaining oil over high heat until just smoking. Place the chicken in the pan and brown all sides well, a process that takes about 10 minutes. Add the wine, currants and pine nuts and bring to a boil. Reduce the heat to an active simmer, adding wine when necessary, for 1 hour, turning carefully every 15 minutes. Remove, carefully cut off the string, and carve the chicken into portions.

Reviews & Comments 2

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love Mario. Fantastic recipe Vino.
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    " It was excellent "
    mystic_river1 ate it and said...
    maraviglioso! 5 from me!
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