An Italian classic, this can be heaped on a bed of marigold-yellow polenta – an opportunity for more lashings of butter. It would also work well with greens and bread on the table to mop up the juices.
Serves 4
chicken 1, small (roughly 1kg)
butter 90g
celery with leaves 3 sticks
leek 1, large
garlic 2 cloves
green olives 12
rosemary 3 sprigs
bay 4 leaves
passata 200ml
white wine 250ml
salt and black pepper
