Ingredients
1 free-range chicken (I prefer the Lilydale brand), or a guinea fowl
50g-100g mascarpone
salt and freshly ground black pepper
2 tablespoons olive oil
50g butter
1 small celery stalk, chopped
1 small carrot, chopped
2 shallots, chopped
150ml (2/3 cup) dry white wine
5-6 tablespoons milk


Method
Clean and wipe the chicken (or guinea fowl) and smear the mascarpone inside it together with some salt and pepper.

Put the oil, butter, celery, carrot and shallots in a flameproof pot into which the chicken will fit snugly. Place the bird on the vegetables, add the chopped giblets (if you have them) and put the pot on the heat. Pour over the wine and season with salt and pepper. Cover the pot and simmer gently for 1¼-1½ hours or until the bird is cooked. Keep an eye on the pot and add a couple of tablespoons of milk if it starts to run dry.

Remove the bird from the heat and keep hot. Skim the excess fat/oil from the cooking liquid, purée it to make a sauce, then reheat and serve separately in a sauceboat.