Полло Фино из Римског лонца

As the first time, I prefer to bone my drumsticks the same, because then the meat is bigger and easier to fill! Boned (Pollo Fino) are already available at the butcher! Since they are smaller, however, as the whole mallet is usually not used!

Now peel and finely dice shallots and garlic. Fry the bacon cubes without fat in a non-stick pan. In the meantime, wash the sage and finely dice it with the dried tomatoes. Add the sage to the bacon and fry.

Then add the shallots, garlic and tomatoes and sweat everything with you! Season with Tell cherry pepper and let cool down!

Now pepper the mallet from the inside and pluck the mozzarella, spread the filling with mozzarella on top, fold the meat together a little on the right and left and then roll it up tightly. Now tie the meat into a package with a piece of string, then tie again on the right and left again with a thread and fix! Season with paprika, garlic pepper and mace!

Sear the pollo fino in the pan from the filling. In the meantime, clean and quarter the mushrooms, wash the tomatoes, remove the stems and also quarter them. Halve the leek lengthways, cut into pieces and wash. Peel and roughly chop the onion, wash the herbs and roughly chop. Fill everything into the pre-soaked Römert pot.

Fill up with white wine, vegetable stock, garlic pepper, seasoned salt and pepper and mix a little. Place the Pollo Fino on top and place the Roman pot with the lid in the cold oven. Then set the oven to 200 degrees, bake with the lid for 40 minutes.

After 45 minutes without the lid, bake for another 20 minutes until crispy! Season the sauce with a pinch of sugar and a dash of vinegar! And who still binds them! But it was great for me!

There was also homemade pasta! 🙂