Entree: Italy – Marche – Pollo in Potacchio (Rustic Marche-style braised chicken in a tomato and wine sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 oz (60 g) pancetta, diced
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, crushed
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 1 sprig fresh rosemary
- 4 fresh sage leaves, torn
- 1 bay leaf
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 g) tomato paste (optional, for deeper color)
- 1 tbsp (15 ml) red or white wine vinegar or juice of 1/2 lemon (to brighten at finish)
- 2 tbsp (10 g) chopped flat-leaf parsley for garnish

Instructions

1. Pat chicken pieces dry and season with salt and pepper. In a large heavy skillet or Dutch oven, heat olive oil over medium-high heat. Add pancetta and render until lightly crisp, about 3 minutes.
2. Add the chicken pieces, skin-side down, in a single layer and brown well on all sides, about 6–8 minutes total. Remove chicken and set aside.
3. In the same pot, reduce heat to medium and add chopped onion. Sauté until softened and translucent, about 6 minutes. Add garlic and cook 1 minute more.
4. Deglaze with white wine, scraping up browned bits. Stir in crushed tomatoes, tomato paste if using, chicken stock, rosemary, sage, and bay leaf. Return chicken to the pot, nestling pieces into the sauce.
5. Bring to a gentle simmer, cover partially, and reduce heat to low. Cook 30–40 minutes until the chicken is tender and cooked through, spooning sauce over the pieces occasionally.
6. Remove rosemary and bay leaf. Stir in vinegar or lemon juice, adjust salt and pepper to taste, and sprinkle with chopped parsley. Serve hot with polenta, mashed potatoes, or rustic bread to soak up the sauce.