Pollo in potacchio: Difference between revisions

Latest revision as of 18:52, 8 December 2023

This recipe requires preparation in advance!

Chicken with rosemary, garlic and tomato sauce from Le Marche region of Italy. Unusually the tomato sauce is made with tomato purée and not actual tomatoes.

Pollo in potacchio

Servings:	4-6
Calories per serving:	357
Ready in:	8 hours
Prep. time:	7 hours
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the chicken:
• 1 chicken cut into 10 pieces (see Chef's notes below)
• sea salt
• Freshly ground white pepper
• 5 sprigs rosemary
• 60-120ml olive oil
• 1 medium onion, finely chopped
• Garlic to taste, finely diced
• 960ml dry white wine
• 125ml chicken stock
• For the sauce:
• 3 tablespoons olive oil
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stick of celery, finely diced
• Garlic to taste, crushed or finely chopped
• 90g tomato purée
• 430ml chicken stock
• ½ teaspoon dried or 1½ teaspoons fresh oregano
• ½ teaspoon dried or 1½ teaspoon fresh thyme
• Seasoning

Mise en place

• Season the chicken pieces and place them in an airtight container or bag, with the rosmary.
• Refrigerate for at least 6 hours or overnight.
• Bring the chicken to room temperature before use, reserving the rosemary - about 30 minutes.

Method

1. To make the sauce
2. Heat the oil in a pan over a medium high heat.
3. Add the onion, carrot and celery and sauté for about 10 minutes.
4. Add the garlic and cook for a further couple of minutes, but do not allow it to burn.
5. Add the tomato purée and cook, stirring, for about 4 minutes.
6. Gradually stir in the chicken stock and bring to a simmer.
7. Reduce the heat and allow to simmer gently, partially covered for 30 minutes.
8. 10 minutes before the end, season to taste and stir in the herbs.
9. When cooked, remove from the heat and allow to stand for a further 10 minutes.
10. To cook the chicken
11. Heat 60ml of the oil in a large, deep pan over a medium-high heat.
12. Sear the chicken for 4-5 minutes on each side, in two batches, or until golden brown.
13. Transfer the chicken to a plate.
14. Add the onion and garlic and sauté for a further 3 minutes.
15. Pour in the tomato sauce and stir continuously for 2 minutes.
16. Add the wine and chicken stock, reducing the heat to low and return the chicken to the pan.
17. Cook for about 40 minutes, partially covered.
18. Add the rosemary and cook for a further 20 minutes or until the chicken is done.
19. Discard the rosemary before serving.

Serving suggestions

Serve with ciabatta.

Variations

Another time I might try this with pheasant and cider, rather than chicken and wine.

Chef's notes

Cut the chicken into 2 legs, 2 thighs, 2 wings and 2 breasts cut in half.

For this recipe I used 1½ bulbs of garlic for the sauce and 2 bulbs for the chicken - you may feel you want to reduce the quantity.

See also

• Jointing a chicken

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