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Pollo in Potacchio is a simple, rustic dish from Le Marche region in Italy. The chicken is braised in white wine, tomato, garlic and rosemary. You won’t believe how simple it is yet full of incredible flavour. Serve with creamy polenta or roast potatoes.
Nathan and I spent a few months volunteering on farms in Le Marche many years ago and we have so many incredible food memories from that time. We spent summer and autumn there and travelled from the sea to the mountains.
Since we were staying on farms in rural towns the food was mostly rustic, hearty and simple dishes that felt so homely and comforting.
Zucchini potato soup from a small trattoria, that has become a staple in our house served with lots of crusty bread is still one of my favourite things to eat.
Another dish you’ll find in Le Marche is Pollo in Potacchio, the chicken is braised in white wine and tomato with garlic and fresh rosemary (the rosemary really adds wonderful flavour so try not to skip it) and the chicken is beautifully soft and tender.
This recipe is really simple to make with very minimal prep time involved yet has so much incredible flavour.
It’s one of those dishes that you don’t expect much from looking at the ingredients yet will soon become a dish you want to make again and again.
Ingredients
See the photo below that shows you all the ingredients you need to make this Italian braised chicken plus some notes and substitutions.
Pin this now to find it later
Pin It- Chicken thighs and drumsticks – you can opt for a mix like we have or use one cut (thighs or drumsticks). Pat it dry before seasoning with salt and pepper.
- Garlic – 2 large cloves, peeled but kept whole.
- Rosemary – 1 sprig and it must be fresh and not dried.
- White wine – use an Italian white wine if possible.
- Passata (tomato puree) – we use Mutti the majority of the time, high-quality tomatoes make a big difference to the overall flavour of the dish.
Step by step photos and instructions
- Fry the garlic – Add the olive oil to a pan with the garlic (whole and peeled). Saute the garlic for a minute or so until fragrant and just starting to turn golden. Remove the garlic and set aside for later (photo 1).
- Brown the chicken – Sprinkle the chicken with salt on both sides then add it skin side down in the pan/skillet. Brown the chicken for about 6 minutes on both sides until golden brown (photos 2 and 3).
- Add the wine and tomato – Next, add the wine and let it reduce for a few minutes. Add the passata (tomato puree) and stir it in. Add the garlic back with a sprig of rosemary and cover with a lid. Cook the chicken on a low heat for 50 minutes (photos 4-7).
- Uncover – After 50 minutes, remove the lid and simmer the sauce for 5 minutes more until thickened slightly then serve (photo 8).
Recipe Tips
- Braise the chicken on low – once you cover the chicken with a lid make sure it just simmers gently on a low heat. The sauce shouldn’t reduce too much but if it does you can add in a splash of water.
- leftovers and reheating – if you have leftovers you can add a splash of water to the sauce, cover it with a lid and reheat it on a medium-low heat until piping hot throughout. Take the lid off for a minute or two if the sauce needs to reduce again.
Our recipe Vs tradition
I thought I should note the changes we’ve made in our recipe versus how it’s traditionally made (the changes are very slight).
- Chicken – traditionally a whole chicken is used and cut up into pieces. We found, that even with the bone still attached the chicken breast can dry out slightly by the time the thighs and legs are perfectly cooked so we use a mix of chicken thighs and drumsticks instead.
- Thickening the sauce – 5 minutes before the end we like to uncover the pan and let the sauce reduce and thicken slightly. This is just a personal preference and we really love it this way although traditionally the sauce is served thinner.
- Soffritto – you’ll see versions of this Italian braised chicken with and without soffritto (carrot, celery and onion). We like to keep it simple but you can choose to add it if your prefer.
Serving suggestions
Here are some delicious sides to serve with Pollo in Potacchio, we like to go for a carb such as potatoes, polenta or beans and some green veg. A light and simple salad works too.
If you’ve tried this Italian braised chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pollo in Potacchio (Italian Braised Chicken)
Ingredients
- 4 chicken thighs, bone in and skin on
- 4 chicken drumsticks, bone in and skin on
- 2 garlic cloves
- 1 sprig rosemary
- 1/2 cup (125ml) white wine
- 1/2 cup (130g) passata (tomato puree US)
- 2 tablespoons olive oil
- Salt
Instructions
- Season the chicken on both sides with salt then set aside.
- Add the olive oil to a large pan and add the 2 whole, peeled garlic cloves. Saute the garlic for 1 minute or so until fragrant and starting to turn golden.
- Remove the garlic and set aside for later. Brown the chicken skin side down for 4-5 minutes then turn around and brown the other side for another 4-5 minutes.
- Add the white wine and let it reduce for about 2-3 minutes. Add the passata and stir it in then add the garlic back in with a sprig of rosemary.
- Cover with a lid and simmer the chicken gently on a low heat for 50 minutes.
- After 50 minutes, remove the lid and let the sauce reduce and thicken slightly for 5 minutes.
- Serve the chicken with roasted potatoes or veggies of your choice, enjoy!
Notes
- Braise the chicken on low – once you cover the chicken with a lid make sure it just simmers gently on a low heat. The sauce shouldn’t reduce too much but if it does you can add in a splash of water.
- leftovers and reheating – if you have leftovers you can add a splash of water to the sauce, cover it with a lid and reheat it on a medium-low heat until piping hot throughout. Take the lid off for a minute or two if the sauce needs to reduce again.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A lovely dish! I make it from time to time but haven’t had the pleasure of trying it on its home turf. Le Marche is one of the few regions of Italy I haven’t yet been to. But I do want to see Urbino and all its other delights. One of the these days…
I made the Frico last night for dinner. (Didn’t realize it was in the appetizer category until I was welll into the recipe). It was for a light Friday night supper with some focaccia. Very delicious.
I have a question – if used as an appetizer, how do you serve it?
Hi Judith, I just added Frico to main courses too because I’d eat it as a light dinner or lunch too with arugula salad or focaccia. As an appetizer/antipasto I’d just serve it as it is along with other light bites with drinks. In Friuli-Venezia Giulia, where Frico originates it’s traditionally eaten with crispy fried or grilled polenta. So happy you enjoyed it!
I made the eggplant parmesan. Delicious. I shared with my neighbors they loved it.
I discovered you through Cooking and Cocktails.
Hi Joanna, so happy you enjoyed the recipe, Parmigiana di Melanzane is one of my favourite comfort foods – so good! Thank you for following along 🙂