Chicken alla Romana

Serves 4 people

1 fresh spring chicken ( 3 1/2 pounds)
2 chicken livers
3 tablespoons olive oil
1/4 cup fresh creamery butter
2 ounces salt pork, diced
1/2 pound onions, peeled and diced
1 bay leaf
1 teaspoon fresh rosemary
2 large garlic cloves, mashed
1/4 cup dry white wine
pinch of freshly ground black pepper
pinch of crushed red pepper
1/2 cup boiling water
pinch of salt

Cut the chicken into six pieces. Chop the liver, heart and gizzard of the bird, along with the extra livers into very small pieces. Combine oil, butter and salt pork into a heavy skillet; heat. Add onions and saute them slowly to medium brown. Add the chicken pieces and brown slowly for 15 minutes.

Add all the chopped giblets and bay leaf, stir and cook for five minutes. Chop rosemary and garlic together and add to the pan. Cover for five minutes and stir. Add wine and black and red pepper, cover and cook for 10 minutes.

Uncover, add the boiling water, stir and cook quickly over high heat for about 15 minutes. Test to verify if well cooked, and add salt to taste.

Serve with Fettucini Alfredo on the same plate, spooning gravy over the chicken and fettucini.

A green salad and a cold bottle of white Frascati add a nice touch.