From the Marches: A Rustic Pan-Braised Garlic Chicken (Pollo in Potacchio)
Details
A rustic, slow-braised chicken that’s big on garlic and rosemary.
Ingredients
Instructions
Sear the Chicken
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the garlic cloves (unpeeled) and the rosemary sprig to infuse the oil for a minute until fragrant. Add the chicken pieces to the pan, ensuring not to overcrowd it (work in batches if necessary). Sear the chicken on all sides until it is beautifully golden-brown and crisp.
Deglaze and Simmer
Once the chicken is well-browned, season generously with salt and pepper. Pour the white wine into the hot pan to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to cook off for a couple of minutes until it has mostly evaporated.
Braise to Perfection
Stir in the tomato passata. Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken simmer gently for about 45-50 minutes. Stir occasionally to prevent sticking. The chicken is ready when the meat is tender and pulling away from the bone, and the sauce has thickened. If the sauce becomes too dry during cooking, you can add a splash of hot water or broth.
Serve
Remove the rosemary sprig and the garlic cloves before serving. Serve the chicken hot, spooning the rich, garlicky sauce over the top. It pairs wonderfully with crusty bread to soak up every last drop.
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