Chicken Durelli and Potato Stew

Method

1. Wash the chicken durelli thoroughly in salted water and a little lemon juice, then rinse.
2. Remove any yellow skin and cut them in half.
3. In a pot, add olive oil, garlic, and onion to make a soffritto.
4. When the onion becomes translucent, add the diced bell pepper.
5. After a few seconds, add the chopped tomato and the cigliangua (or skip if unavailable; parsley will be added at the end).
6. After about 30-40 seconds, add the chicken durelli.
7. Season with a little salt and pepper, and keep the heat high until it starts sizzling.
8. Cover and cook on low heat for about 25 minutes, stirring occasionally.
9. After 20 minutes (or when liquid has reduced), add enough water to cover the durelli again.
10. Bring to a boil, then add the potatoes cut into large chunks.
11. Cook for an additional 20-25 minutes on low heat until potatoes are tender.
12. Serve, garnish with fresh parsley and a drizzle of extra virgin olive oil.