Pollo in Potacchio
- 4 chicken thighs, bones in and skin on
- 4 chicken drumsticks, bones in and skin on
- 2 garlic cloves
- 2 sprig rosemary
- half cup white wine
- half cup tomato passata
- 2 tablespoons JOSEPH Olive Oil
- sea salt
A rustic chicken braise from Le Marche - tomato, garlic, and rosemary infuse the chicken with deep flavour and a light glaze. Perfection with the full texture and vibrant peach notes of our Verdicchio Classico Superiore.
1. Season and sear
Lightly salt the chicken on both sides and set aside. In a large pan, warm a generous drizzle of JOSEPH Extra Virgin Olive Oil and add two whole cloves of garlic. Sauté for about a minute until golden and fragrant. Remove the garlic and keep it aside. Brown the chicken, skin-side down first, for 4-5 minutes per side until deep golden, then flip and repeat.
2. Build the flavour
Pour in a good splash of white wine and let it simmer for a couple of minutes to reduce. Stir through the tomato passata, then return the garlic to the pan along with two sprigs of fresh rosemary.
3. Slow braise
Cover with a lid and let the chicken gently simmer over low heat for around 50 minutes. If the sauce reduces quickly, add a dash of water as needed.
The sauce should bubble softly, thickening as the chicken becomes tender and the aromas fill your kitchen.
4. Finish and serve
Remove the lid and cook for 5 more minutes to let the sauce reduce slightly. Serve immediately with roasted potatoes or seasonal vegetables, and a final drizzle of JOSEPH olive oil.
Buon appetito! Serve with a rich, generous white like our Verdicchio Classico Superiore.
