Braised Chicken with White Wine and Tomatoes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Braised Chicken with White Wine and Tomatoes, or Pollo in Potacchio, is a delicious Italian dish prepared with a few simple ingredients.
Category:
Chicken, Main Course
Style:
Italian
Quantity: 4 serves
Ingredients
- 1 tbsp olive oil
- 4 chicken thigh fillets
- 4 chicken drumsticks
- 4 cloves of garlic finely chopped
- 1/4 cup fresh oregano leaves
- 2 tsp finely chopped rosemary plus 2 sprigs of rosemary
- 125 ml white wine
- 400 g of good quality tinned tomatoes
- Sea salt and freshly ground black pepper to season
Instructions
-
Preheat your oven to 200˚C.
-
Heat the olive oil in an ovenproof pan over medium-high heat.
-
Add the chicken and cook for 5 minutes each side, until golden, then add the garlic, oregano and finely chopped rosemary, and cook for another 2 minutes.
-
Pour in the white wine and cook for 2-3 minutes until slightly reduced, then add the tomatoes and season with salt and pepper.
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Tuck the two sprigs of rosemary in amongst the chicken, cover the pan with a lid and place in the oven for 20 minutes. Remove the lid and continue to cook the chicken for a further 10 minutes.
-
Serve hot with crispy roasted potatoes with rosemary.
Notes
- I used a jar of home preserved cherry tomatoes in tomato puree from the larder.
- You can use chicken marylands, chicken thigh fillets, chicken thighs and/or drumsticks with skin on or off, as you choose.
Feature image shows the dish made with chicken maryland, served on a bed of creamy mashed potato with chives, and steamed greens.
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