| How To Cook: |
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1. Cut the chicken into 8 pieces-wings, thighs, drumsticks and breasts.
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2. Heat the butter and oil in a pan and fry the chicken and the peeled onions until lightly browned all over, then arrange them in a casserole.
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3. Sprinkle ˝ oz. flour into the fat left in the pan, stir in the stock, wine and tomato puree, and season, bring to the boil and pour over the chicken. (The liquid should barely cover the joints.)
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4. Put on the lid and cook gently in a moderate oven (350°F) for about 1 hour, or until the chicken is really tender.
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5. Meanwhile prepare the chestnuts by cutting a small piece off the tip of each, then boil for 10 minutes, drain and peel off the shells; cook gently in stock until tender.
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6. Fry the chipolatas until nicely browned.
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7. Fifteen minutes before serving, add the cooked chestnuts and the chipolatas to the contents of the casserole and thicken the gravy if necessary by adding 1 teaspoon flour blended with a little stock.
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8. To serve, pile the chicken, etc., on a hot dish.
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9. Re-season the gravy (which should be of a thin glazing consistency) and pour it over the chicken.
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10. Garnish with squares of fried bread.
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