Pollo in Potacchio is a rustic, comforting dish from the Le Marche region of Italy. Chicken pieces are gently braised in white wine, tomato passata, garlic and fresh rosemary. The method is straightforward but yields a deeply flavoured, tender result. Serve with creamy polenta, roast potatoes or seasonal vegetables.
Many years ago Nathan and I spent several months volunteering on farms across Le Marche. We soaked up the region’s food culture—simple, seasonal and deeply satisfying. Meals were often rustic and unfussy, focused on quality ingredients and honest flavours.
This braised chicken is a classic example: a dish built from only a few components that come together beautifully. The garlic and especially fresh rosemary lift the sauce, while slow, gentle cooking keeps the meat moist and tender. Despite minimal prep, the result is a dish you’ll want to make again and again.
Ingredients
The photograph below shows the ingredients used. Notes and simple substitutions follow.
- Chicken thighs and drumsticks – a mix works well; bone-in and skin-on gives the best flavour. Pat dry and season with salt and pepper.
- Garlic – 2 large cloves, peeled and kept whole.
- Rosemary – 1 fresh sprig (do not substitute with dried if possible).
- White wine – about 125 ml; an Italian white if available.
- Passata (tomato puree) – around 130 g; use a good-quality brand for the best flavour.
- Olive oil, salt and pepper – for cooking and seasoning.
Step by step photos and instructions
- Fry the garlic – Heat olive oil in a large pan and add the peeled, whole garlic cloves. Sauté 1–2 minutes until fragrant and just starting to turn golden. Remove and reserve.
- Brown the chicken – Season the chicken with salt and pepper. Add the pieces skin-side down and brown for about 4–6 minutes per side until golden.
- Add the wine and tomato – Pour in the white wine and allow it to reduce for 2–3 minutes. Stir in the passata, return the garlic to the pan and add the rosemary sprig. Cover with a lid and simmer gently on low heat for 50 minutes.
- Uncover – After 50 minutes uncover and simmer for another 5 minutes to slightly reduce and thicken the sauce. Taste and adjust seasoning, then serve.
Recipe Tips
- Maintain a gentle simmer – keep the heat low once covered so the chicken braises slowly; if the sauce reduces too much add a splash of water.
- Reheating leftovers – warm gently on medium-low with the lid on and add a little water if the sauce has thickened too much. Remove the lid briefly if you need to reduce the sauce.
Our recipe vs tradition
There are a few small differences between this version and the traditional preparation:
- Chicken cut – Traditionally a whole chicken is used and cut into pieces. We prefer a combination of thighs and drumsticks to avoid drying the breast meat while thighs and legs finish cooking.
- Sauce thickness – We like to uncover at the end and reduce the sauce slightly for a thicker finish; traditionally the sauce can be served thinner.
- Soffritto – Some regional versions include soffritto (onion, carrot, celery). We keep this recipe simple, but you can add a soffritto base if you prefer.
Serving suggestions
Serve Pollo in Potacchio with a starchy side such as creamy polenta, roast potatoes or buttered beans, plus some green vegetables or a light salad.
Sides
Creamy Polenta (Italian Cornmeal)
Sides
Italian Roast Potatoes – Rosemary and Garlic
Sides
Peas and Pancetta – Easy Italian Side Dish
Salads
Arugula Salad with Lemon and Parmesan
If you try this Italian braised chicken please rate the recipe and leave a comment to share how it turned out. I love hearing from readers and cooks who make these recipes at home.
Pollo in Potacchio (Italian Braised Chicken)
By Emily
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 4 chicken drumsticks, bone-in and skin-on
- 2 garlic cloves, peeled and kept whole
- 1 sprig fresh rosemary
- 1/2 cup (125 ml) white wine
- 1/2 cup (130 g) passata (tomato puree)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season the chicken on both sides with salt and pepper and set aside.
- Heat the olive oil in a large pan. Add the two whole, peeled garlic cloves and sauté for about 1 minute until fragrant and lightly golden.
- Remove the garlic and set aside. Brown the chicken, skin-side down, for 4–5 minutes, then turn and brown the other side for another 4–5 minutes.
- Add the white wine and reduce for 2–3 minutes. Stir in the passata, return the garlic to the pan and add the rosemary.
- Cover and simmer gently on low heat for 50 minutes, until the chicken is tender.
- Remove the lid and simmer for 4–5 minutes more to slightly thicken the sauce, then serve.
Notes
- Braise on low: keep the heat low so the chicken simmers gently. Add a splash of water if the sauce reduces too quickly.
- Reheating: reheat on medium-low with a lid and add a little water if needed. Remove the lid briefly to reduce the sauce again if required.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- For canned tomatoes I prefer Mutti or Cirio for consistent flavour.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan/convection oven where applicable.
Nutrition
Calories: 468 kcal | Carbohydrates: 4 g | Protein: 32 g | Fat: 33 g
Nutrition information is an approximation.