Le Marche Recipe: Pollo con Olive and Pollo in Potacchio

Ingredients:

a chicken

a cup of boneless green olives

rosemary leaves

2 cloves of garlic

crushed chili pepper

a cup of flour

a glass of white dry wine

olive oil

Carefully clean, wash and cut the chicken in small pieces. Dry the pieces and roll them in the flour.

In a pot, fry the cloves of garlic until brown and discard them.

Add the chicken and fry for few minutes, add the rosemary leaves, the chili pepper and salt.

Sprinkle with the white wine, partially cover and let simmer for about twenty minutes.

Add the green olives and let cook for fifteen more minutes.

Serve and enjoy with your family.

For this Italian chicken recipe you'll need:

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

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.

Back to Le Marche Travel Guide Homepage