Country hen

Preparation:

Preparation: Fry the onion cut into slices, the ham, the liver and the minced chicken entrails in a little butter. Away from the heat, add two tablespoons of breadcrumbs, the chopped parsley and the egg yolk. Add salt and pepper and cook for a few more minutes. Fill the hen with this mixture, sew up the opening, tie it with white kitchen string. In a saucepan, melt the butter and brown the chicken on all sides. Add the sliced bacon and the whole onions. Lower the heat, cover. After about 10 minutes, pour the wine and let it evaporate. Cover and continue cooking for three quarters of an hour. Then add the diced potatoes and, if necessary, a little hot water. Cook again, still on moderate heat, for half an hour. Untie the hen, cut it into pieces, serve it with the potatoes, the onions and its sauce. Accompanying wines: Riviera Del Garda Bresciano Groppello DOC, Montefalco Rosso DOC, Falerno Del Massico DOC.