Pollo in Potacchio

Method

1. Cut a whole chicken into pieces. Prepare fresh rosemary sprigs and peeled garlic cloves. Have peeled datterini tomatoes, dry white wine, olive oil, salt, and black pepper ready.
2. Heat a generous amount of olive oil in a cast iron or heavy pan until very hot.
3. Add the chicken pieces and brown them well on all sides, without adding garlic or rosemary to prevent burning.
4. Remove the chicken from the pan and set aside.
5. Deglaze the pan with a splash of dry white wine, scraping up the browned bits from the bottom. Let the alcohol evaporate.
6. Wipe the pan clean with a paper towel and add fresh olive oil.
7. Add whole peeled garlic cloves and fresh rosemary sprigs to the pan. Sauté gently until fragrant, being careful not to burn the garlic.
8. Add the peeled datterini tomatoes to the pan and stir.
9. Return the chicken pieces to the pan, along with any reserved deglazing liquid. Season with salt and freshly ground black pepper.
10. Stir everything together and let it cook on the stovetop for 10 minutes.
11. After 10 minutes, add a little water (rinse the tomato container and pour that water in). Stir again.
12. Transfer the chicken and sauce to an oven dish (or continue in the same pan). Place in a preheated oven at 180°C (350°F) and bake for 25 minutes, turning the pieces halfway through and basting with the sauce.
13. Serve hot with crusty bread for dipping into the sauce (scarpetta).