Pullum Frontonianum (Apicus Chicken) recipe
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- 1 (3 pound) whole chicken ½ cup olive oil 1 cup red wine 1 teaspoon salt 1 leek, bulb only, chopped ¼ cup chopped fresh dill weed ⅓ cup saturei (dried rose petals) 2 tablespoons ground coriander seed ½ teaspoon ground black pepper 2 tablespoons olive oil salt to taste ½ cup syrup from canned figs
Nutrition Info
- 1140.3 caloriescarbohydrate: 14.7 gcholesterol: 255.4 mgfat: 85.7 gfiber: 3.1 gprotein: 64.4 gsaturatedFat: 19.4 gservingSize: -sodium: 829.5 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Pullum Frontonianum (Apicus Chicken)
Directions
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Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
Place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. Rub the bird with the mixture for a minute or so.
Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.