Pollo in Potacchio (chicken in a pot)
A simple but infallible marriage of a few humble ingredients. Every town, village and hamlet in the Marche area has a variation on this recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours
1/4 cup (60ml) extra virgin olive oil
4 garlic cloves, skin on, bashed with the back of a knife
2-3 rosemary sprigs
Handful of oregano leaves
4 chicken marylands (leg and thigh portions), excess fat removed
200ml white wine
250g cherry tomatoes, some kept whole, some cut in half
Crusty bread, to serve
1. Preheat the oven to 220°C.
2. Heat the olive oil in a large ovenproof frypan or flameproof casserole over medium-high heat. Add the garlic and herbs, and cook for 1-2 minutes, then remove and set aside. Add the chicken and cook for 10-12 minutes on each side until browned. Deglaze the pan with the white wine and simmer for 1-2 minutes to allow the alcohol to evaporate, then season with salt.
3. Scatter over the cherry tomatoes and return garlic and herbs to the pan. Transfer the pan to the oven for 20-25 minutes until chicken is cooked through.
4. Serve hot or warm, with bread to mop up the heavenly, wine-infused sauce.
Pic by @chris_chen_
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