You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told to brown off the meat first. But I've done loads of tests and found the meat is just as delicious and tender without browning it first, so I've removed this stage from the recipe.
You don't often see whole chicken that's been stuffed like this. I think that's a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don't be intimidated because it's really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You'll want to have a piece of string about an arm's length handy to tie your meat up once you've rolled it.