Drowned Chicken

Finely chop the lardo together with the cloves of garlic, until obtaining a battuto smooth and fragrant. Transfer it to a large pot, spreading it evenly across the bottom. Don't add the wine yet: the lardo will form the aromatic and fatty base of the cooking.

Place the free-range hen in the pot on top of the battuto Of lardo and garlic. Arrange it in a stable position so that the seasoning remains in contact with the bottom and can flavor the meat during cooking. The skin must remain intact and well-adhered to the bird.

Distribute the hen around the cherry tomatoes already cut in half. Add salt and pepper in adequate quantities, taking care to season both the meat and the stock. cherry tomatoes they should remain immersed in the cooking liquid and contribute with their acidity to the balance of the dish.

Pour the dry white wine from Orvieto into the pot until the chicken and the other ingredients are submerged. The liquid should envelop the bird and absorb the aromas of the lardo, garlic and cherry tomatoes. Make sure the seasoning is evenly distributed before closing.

Cover the pot and insert a sheet of parchment paper between the rim and the lid, then place a weight on top. Make sure the lid is secure and that steam doesn't escape easily: a tight seal is essential for retaining moisture and flavor during the long cooking process.

Cook the chicken over low heat for about two hours, maintaining a gentle and even cooking. The liquid should simmer without boiling violently. At the end, the meat should be tender from the prolonged cooking and the sauce should be intensely fragrant, with cherry tomatoes well done.