Pollo in potacchio
From Cookipedia
This recipe needs advance preparation!
| Pollo in potacchio | |
|---|---|
 |
| Servings: | 4-6 |
| Ready in: | 8 hours |
| Prep. time: | 7 hours |
| Cook time: | 1 hour |
| Difficulty: | 
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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.
Ingredients
For the chicken:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 tablespoon 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
To make the sauce
- Heat the oil in a pan over a medium high heat.
- Add the onion, carrot and celery and sauté for about 10 minutes.
- Add the garlic and cook for a further couple of minutes, but do not allow it to burn.
- Add the tomato purée and cook, stirring, for about 4 minutes.
- Gradually stir in the chicken stock and bring to a simmer.
- Reduce the heat and allow to simmer gently, partially covered for 30 minutes.
- 10 minutes before the end, season to taste and stir in the herbs.
- When cooked, remove from the heat and allow to stand for a further 10 minutes.
To cook the chicken
- Heat 60ml of the oil in a large, deep pan over a medium-high heat.
- Sear the chicken for 4-5 minutes on each side, in two batches, or until golden brown.
- Transfer the chicken to a plate.
- Add the onion and garlic and sauté for a further 3 minutes.
- Pour in the tomato sauce and stir continuously for 2 minutes.
- Add the wine and chicken stock, reducing the heat to low and return the chicken to the pan.
- Cook for about 40 minutes, partially covered.
- Add the rosemary and cook for a further 20 minutes or until the chicken is done.
- 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.