Chicken salmi

Ingredients

• 1whole chicken, cut into pieces
• 4cloves
• 2–3bay leaves
• 1 stickcelery
• 2carrots
• 1 largeonion
• a few leavessage
• 1 sprigrosemary
• 2 clovesgarlic, unpeeled
• 2–3juniper berries
• 3 glasses (about 450 ml)red wine
• as neededplain flour
• as neededextra-virgin olive oil
• to tastesalt
• to tastewhole black peppercorns

Instructions

1. 1

   Prepare vegetables

   Trim, wash and cut the vegetables into pieces. Peel and wash the onion, then slice it.

2. 2

   Rinse aromatics

   Rinse the cloves, sage, rosemary, garlic and bay leaves.

3. 3

   Marinate chicken

   The evening before cooking, put the chicken in a dish with the cloves, bay leaves, sage, rosemary, juniper berries, celery, garlic, carrots, peppercorns and onion.

4. 4

   Add the wine

   Pour the red wine over everything. Cover and leave the chicken to marinate in the fridge until you are ready to cook it.

5. 5

   Dry the chicken

   When ready to cook, take the chicken pieces out of the fridge and pat them thoroughly dry with kitchen paper.

6. 6

   Strain marinade

   Strain the marinade and set the liquid aside.

7. 7

   Brown the chicken

   Lightly coat the chicken pieces in flour, then brown them on all sides in a pan with hot oil.

8. 8

   Add vegetables

   Transfer the chicken to a casserole and add the pieces of onion, celery and carrot.

9. 9

   Braise gently

   Add half of the marinade and cook for about 1 hour over a low heat with the casserole covered, gradually adding the remaining marinade.

10. 10

    Serve the chicken

    When cooked, transfer the chicken salmi to a serving dish and serve.

What is chicken salmi?

Salmi is a traditional Italian style of preparing game or poultry, often with a wine marinade and a slow braise. This version uses chicken, red wine, herbs and aromatic vegetables for a deeply savoury dish.

The overnight marinade seasons the meat, and browning it before braising adds colour and flavour. A covered, low simmer then gives the chicken time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 48g protein, 18g carbs, 30g fat.

Chicken provides most of the protein, while its skin and the olive oil contribute much of the fat. The flour and vegetables supply some carbohydrate, with the wine and vegetables also contributing to the sauce. Pair a serving with a generous portion of green vegetables and a modest amount of bread or polenta.

The marinade and aromatics

Wine and herbs: red wine carries the flavours of sage, rosemary, bay and juniper into the chicken. Give the marinade its overnight rest in the fridge, as directed.

Vegetables: celery, carrot and onion add sweetness and savouriness to the braising liquid. The recipe calls for adding these vegetables to the marinade and later cooking the onion, celery and carrot with the chicken.

Drying and browning

Dry chicken: pat the pieces well after removing them from the marinade so the flour can cling in a fine coating. This also helps the chicken brown rather than steam.

Hot oil: brown the pieces on every side, working in batches if the pan is crowded. The aim is an even golden surface, not to cook the chicken through at this stage.

A gentle covered braise

Low heat: once the chicken and vegetables are in the casserole, keep the heat low and the lid on for the roughly 1-hour cook. A lively boil can make the meat less tender and reduce the liquid too quickly.

Add gradually: start with half of the strained marinade and pour in the rest a little at a time during cooking, as the method directs. Keep an eye on the liquid and maintain a gentle simmer.

How to tell when it is ready

Tender meat: the chicken should be cooked through and easy to pierce near the bone after about an hour. If it needs more time, continue the covered, low simmer until tender.

Sauce: the vegetables and cooking liquid should have melded into a savoury accompaniment. Serve the chicken straight from the casserole onto a warm serving dish.

What to serve alongside

A simple side: serve with bread, polenta or mashed potatoes to catch the wine-rich cooking juices. Keep the accompaniment fairly plain so the herbs and braising liquid remain the focus.

For balance: add a green vegetable or a crisp salad alongside the chicken. This brings freshness to a meal with a rich, savoury sauce.

Recipe notes & tips

• Marinate the chicken in the fridge overnight, rather than at room temperature.
• Pat the chicken dry before flouring to help it brown evenly.
• Use just enough flour to give each piece a light coating.
• Brown the chicken in batches if needed so the pieces are not crowded.
• Keep the casserole at a gentle simmer once it is covered.
• Add the reserved marinade gradually during the braise, as the method specifies.

Variations

• Use chicken thighs: choose bone-in thighs if you prefer individual portions.
• Change the herbs: use extra sage or rosemary while keeping the wine marinade.
• Add mushrooms: brown them separately and serve them with the finished chicken.
• Serve with polenta: spoon the braising liquid over soft polenta.
• Choose a dry red: use a dry red wine for a less sweet-tasting sauce.

Common mistakes to avoid

• Skipping the marinade: allow the chicken to rest in the wine and aromatics overnight in the fridge.
• Wet chicken: pat the pieces dry before coating them in flour so they brown more readily.
• Too much flour: use only a light dusting to avoid a heavy coating.
• Crowding the pan: brown the chicken in batches so the pieces colour instead of steaming.
• Boiling the braise: lower the heat and keep the casserole covered for a gentle cook.
• Adding all the liquid at once: start with half the marinade, then add the rest gradually.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions