Entree: San Marino – Pollo alla Sammarinese (Braised and roasted chicken in a fragrant tomato, herb, and wine sauce typical of San Marino)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 3 cloves garlic, minced — about 0.5 oz (15 g)
- 1 cup (240 ml) dry white wine
- 1 can (14 oz) (400 g) crushed tomatoes
- 1/2 cup (120 ml) chicken stock
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) pitted black olives (preferably Taggiasca or Kalamata), halved
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 sprigs fresh rosemary
- 4 fresh sage leaves, shredded
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 lemon, zested and cut into wedges for serving

Instructions

1. Pat the chicken pieces dry and season with 1 tsp salt and 1/2 tsp pepper. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
2. Brown the chicken in batches, skin-side down first, about 5–6 minutes per side until well colored. Transfer browned pieces to a plate.
3. Reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 1 minute, then deglaze with the white wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
5. Add crushed tomatoes, chicken stock, cherry tomatoes, rosemary, sage, and bay leaves. Return the chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer.
6. Cover and transfer to a preheated 350°F (180°C) oven. Braise 35–40 minutes, or until the chicken is cooked through and tender (internal temperature 165°F / 74°C).
7. Remove from oven, discard rosemary stems and bay leaves. Stir in the olives and chopped parsley, adjust seasoning with salt and pepper and add lemon zest.
8. Serve hot with lemon wedges alongside crusty bread or polenta to soak up the sauce.