Ristorante Osteria Cerina
Ingredients and quantities

Quantities for 4 people:

  • 1 cockerel weighing about 1.5kg
  • 2 garlic cloves
  • 2 sprigs rosemary
  • ½ glass Trebbiano white wine
  • 5tbsp extra-virgin olive oil
  • 4 tomatoes
  • 4 potatoes
  • 1 sprig sage
  • Cervia salt

Romagna-style cockerel

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Take a cockerel weighing about 1.5kg, singe the skin and cut into 8 pieces. Put in a deep pan with some extra-virgin olive oil, chopped garlic, rosemary and sage and sauté. When brown all over, add the white wine and cook for about 30 minutes. Add the chopped tomatoes and finish cooking in the oven for another hour. Cut the potatoes into wedges and roast in the oven. Add the potatoes to the chicken and stir well.

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