MarcheItalian
Pollo in Potacchio
by Chef in Camicia · 306K subscribers on YouTube
Andrea from Chef in Camicia takes us to the Marche region to discover a traditional Christmas second course: Pollo in Potacchio. A rustic, flavorful chicken braised with garlic, rosemary, and white wine until the sauce reduces to an oily, concentrated goodness.
- Cook
- 1h 30min
- Servings
- 2
- Difficulty
- easy
Ingredients
7 items- 1 kgPollo in PartiChicken pieces (drumsticks, thighs, breasts, etc.)
- 1/2Extra Virgin Olive Oil½ bicchiere (about 100 ml); plus extra drizzle if desired
- 2 pcsGarlicWhole heads of garlic
- 1Vino Bianco (Verdicchio dei Castelli di Jesi)1 calice colmo (about 200-250 ml); dry white wine such as Verdicchio
- 4 pcsRosemaryFresh rosemary sprigs
- SaltTo taste
- PepperTo taste
Method
- Heat a large pan (preferably earthenware) with olive oil over medium-high heat.
- Add the chicken pieces and brown them on all sides until the skin is nicely golden and crispy.
- Season with salt and pepper, then lower the heat slightly.
- Raise the heat again and deglaze with the white wine (Verdicchio or similar dry white wine).
- Let the alcohol evaporate, then add the whole garlic heads and rosemary sprigs.
- Add enough water to almost cover the chicken (about 3 ladles). Stir gently.
- Cook over low heat for about 1 hour and 30 minutes, turning occasionally, until the liquid evaporates and only the oil remains (the chicken 'returns to oil').
- If desired, add an extra drizzle of olive oil during cooking. Serve the chicken with the concentrated sauce and the caramelized garlic cloves.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
