Italian Chicken Recipe: Pollo in Potacchio
A classic Le Marche recipe.
a chicken cut in small pieces 4 cloves of garlic 1/4 cup extra-virgin olive oil Crushed chili peppers 2 Glasses of Verdicchio wine, one for the pot and one for the cook Rosemary leaves 1 cup of cherry tomatoes
Art Print This is an easy, simple and healthy way to cook chicken, the result is delicious. I confess I don’t have the faintest idea of what the word “potacchio” means, I’ll let you know as soon as I find out. You can use a young chicken cut into small size pieces or skinless, boneless thighs cut in quarters. In a casserole or a wok, heat olive oil with three or four cloves of garlic. Add the chicken and brown well on all sides over medium-high heat. Add a generous glass of Verdicchio , salt, a pinch of crushed chili peppers, rosemary leaves and a cup of cherry tomatoes. Bring to a boil then lower the heat to a simmer, cover tightly and simmer for half an hour. Remove the lid and cook uncovered for ten minutes or for as log as it takes to the liquid to evaporate.
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