Tuscan Braised Chicken with Herbs — Pollo in Potacchio Marchigiano
A Marchigiano farmhouse braise of bone-in chicken pieces cooked with garlic, rosemary, white wine, and tomato in the regional 'potacchio' style — the herbs and wine creating a sharp, savoury sauce that clings to the meat.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry with paper towels. Season with 1 tsp salt and 0.25 tsp pepper. Smash 10 garlic cloves. Mince 2 anchovy fillets. Measure wine, passata, stock, lemon zest, and juice. Chop parsley.
Sear
Heat 1/4 cup olive oil in a large heavy skillet over medium-high heat. Place chicken skin-side down, cook 6–7 minutes without moving until skin is deeply golden and crisp. Flip, brown 3–4 minutes more. Transfer to a plate.
Bloom
Reduce heat to medium. Add remaining 2 tbsp oil, smashed garlic, rosemary sprigs, bay leaves, and minced anchovy. Cook 90 seconds until anchovy dissolves and garlic turns pale gold.
Build
Pour white wine into the pan, scraping up browned bits. Simmer 4–5 minutes until reduced by half. Add passata, warm chicken stock, lemon zest, and 1 tsp salt. Bring to a simmer.
Braise
Return chicken skin-side up, liquid should reach halfway up the meat keeping skin exposed. Cover partially, reduce heat to low. Cook 35–40 minutes, basting once at 15–20 minutes, until chicken reaches 75°C internal and sauce is glossy and reduced.
Finish and plate
Remove from heat. Discard rosemary stems and bay leaves. Stir in lemon juice in the last 60 seconds. Taste and adjust salt. Plate chicken with sauce spooned around, scatter parsley, serve with bread or polenta.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.