Carluccio and the Leopard

I watched "Carluccio and the Leopard" on i-Player the other night and despite not understanding half of what Antonio Carluccio was saying through his strong accent, puffing, panting and wheezing, I really enjoyed learning about Sicily and its cuisine. Whilst visiting the locations that inspired the famous Italian literary work, "The Leopard", by Giuseppe Tomasi di Lampedusa, Carluccio tries to re-create some of the dishes that are described in the book.

The children wanted to try the alcoholic jelly but the rabbit "stew" took my fancy. Of course, the children would never forgive me if I fed them rabbit so I decided to have a go at re-creating Carluccio's re-creation with chicken instead...it's like a game of Chinese whispers with recipes!

My recipe is for 3 people - you can easily increase the quantities if you have a large enough baking dish

Chicken Cooked with Onions & Potatoes
(aka Carluccio's Roast Leopard)
Serves 3

3 x chicken leg quarters
3 x onions (peeled and quartered)
3 x cloves of garlic, roughly chopped
5 x medium potatoes (peeled and quartered)
4 sprigs of rosemary
1 glass of white wine
1 glass of water
salt & pepper
light olive oil (suitable for baking)

Pre-heat the oven to 200°C / 400F / Gas Mark 6

• Place the onions in the bottom of a large, lidded, oven proof dish or roasting tray. 
• Add the chicken and fit the potatoes around.
• Sprinkle over the garlic.
• Add salt and pepper.
• Pour in the water and wine.
• Tuck in the rosemary sprigs.
• Drizzle olive oil generously over everything.
• Put the lid on the dish and cook in the oven for 30 minutes.
• After 30 minutes, remove the lid, turn the oven up to  220°C /428F/ Gas Mark 7 and roast for 40 minutes.

Check the chicken is cooked thoroughly and serve with some fresh steamed veg. Pretty tasty and easy! The potatoes are especially good since they soak up all the flavours while cooking!