Whole chicken (possibly free range) 10 marinated black olives 2 medium onions 2 cloves of garlic half chicken cube 4 chicken livers 5 leaves of fresh sage 2 tbsp.of white wine (optional)* half a lemon with skin on 2 dsp of olive oil fresh chilli to taste half mug of water
Put all the ingredients in a capable pan and cook with lid on for 30 –40 minutes (depending on the toughness of the bird) on a moderate fire. When the chicken is cooked remove the lid and let evaporate all the excess liquid so that you are left with a very dense, spreadable sauce. Remove the chicken pieces and keep them warm. Remove the lemon, any hard pieces you can see and pure’ the sauce with the back of a fork or a blender. Divide the chicken between four plates and spread the salmì sauce over them. Accompany with crostini if you like