Ingredients
- 2 lemons, washed and quartered
- 5 tablespoons extra-virgin olive oil
- 2 large potatoes, peeled and each cut into 8 same-sized pieces
- 2 medium onions,
- 2 shallots
- 8 carrots, trimmed, peeled, and quartered
- 4 celery stalks, trimmed, peeled, and quartered
- 4 garlic heads, cloves separated but not peeled
- Salt and freshly ground pepper
- 1 tablespoon thyme
- 1 tablespoon parsley
- 3 rosemary sprigs
- 1 whole chicken, about 1800 gr.
- 1 cup chicken broth
- 1/2 cup dry white wine
- About 1,5 cups all-purpose flour
- About 3/4 cup hot water
Method
- Center a rack in the oven and preheat the oven to 220 °C.
- Heat 2 tablespoons of the olive oil in a large skillet over high heat.
- Add the vegetables and garlic, season with salt and pepper, and sauté in batches until the vegetables are brown on all sides.
- Spoon the vegetables into a 4,5 – 5 quart Dutch oven or other pot with a lid and stir in the herbs and half the lemon quarters.
- Return the skillet to the heat, add another tablespoon of oil, and brown the chicken on all sides, seasoning it with salt and pepper as it cooks.
- Place remaining lemon quarters in the cavity of the chicken, then tuck the chicken into the casserole, surrounding it with the vegetables.
- Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables.
- Put 1,5 cups flour in a medium bowl and add enough hot water to make a malleable dough.
- Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage.
- Place the dough on the rim of the pot, if it breaks, just piece it together, and press the lid onto the dough to seal the pot.
- Slide the pot into the oven and bake for 55′.
- Use the point of a heavy knife or screwdriver as a lever to separate the lid from the dough.