Celebrity square meals #32: Design guru Alberto Alessi's 'ass-burning chicken'

Serves 4
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Indy Lifestyle Online

I think cooking must be in my DNA. This is a fusion of the classic dish, chicken alla cacciatore, with some more exotic ingredients thrown in - the peppers spice up the sweetness of the wine.

I think cooking must be in my DNA. This is a fusion of the classic dish, chicken alla cacciatore, with some more exotic ingredients thrown in - the peppers spice up the sweetness of the wine.

It caused quite a stir (and of course appreciation) when I gave a demonstration to experts and journalists at the cookery school attached to Holland's best kitchen utensil shop - Oldenhof, in Hilversum, near Amsterdam.

A chicken, or better still a real Poulet de Bresse, cut into eight
A generous squeeze of tomato purée
A few carrots, diced into 3cm cubes
One or two of the following: onions, cauliflower, celery or leeks
A bottle of sweet white wine, preferably German Auslese, at least 10 years old
A few good handfuls of peas
Hot peppers, as hot as possible, preferably Mexican black dry ones
Butter and oil, for frying

Fry the chicken in the butter and oil until brown, then transfer it to a big pot - the Alessi 28cm low casserole with a long handle, designed by Stefano Giovannoni is, of course, perfect! Add a little more butter, along with the purée, carrots and other veg, then cover everything with the hot peppers.

Liberally add the wine, bit by bit, until the whole bottle's used up, and leave it on the heat for an hour and a half.

Cover everything with the peas and cook for another 20-30 minutes until the sauce is all absorbed. Serve it with roast new potatoes. At the end, the chicken should be loosely broken up due to the long cooking time, and should also be slightly too spicy for a normal palate to bear.

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