CookEat Recipe
Chicken Braised with Fresh Sausages
Whole chicken gently braised with softened onion, prosciutto and whole fresh sausages, with plenty of savoury pan juices.
Method
Steps
Step 1
Gather the ingredients: 1 whole chicken, about 1.2 kg, already eviscerated; 1/2 onion, very finely chopped; About 25 g butter; 4–5 narrow slices prosciutto, each about a finger wide, about 30 g altogether; 3–4 fresh raw pork sausages, about 300 g altogether; Black pepper and a little salt; About 300 ml prepared meat broth or water, plus small additions if needed.
Step 2
Put the finely chopped half-onion, butter and prosciutto strips in a heavy casserole just large enough to hold the chicken and sausages. Set the whole chicken over them and season it with pepper and very little salt. Do not rinse raw poultry.
Step 3
Place over medium heat and turn the chicken carefully until coloured on all sides and the onion is thoroughly softened, about 15–20 minutes. Reduce the heat if the onion starts to catch.
Step 4
Moisten with the broth or water and add the fresh sausages whole. Bring to a gentle simmer, cover and cook slowly, turning the chicken and sausages from time to time. Add small amounts of hot water as needed so the pan retains a generous shallow pool of juices.
Step 5
Continue until the chicken reaches 82°C in the thickest breast and thigh areas and the sausages reach at least 74°C through their centres, roughly 60–80 minutes or longer according to their size. Keep the sausages intact while cooking. Remove any kitchen string if used, carve the chicken and serve with the whole sausages, softened prosciutto and hot cooking juices.
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