Chicken in potacchio is a traditional Italian recipe originating from the Marche region. The term 'potacchio' refers to the cooking technique that involves using white wine and tomato to create a flavorful sauce. The chicken, cut into pieces and slowly cooked, becomes tender and tasty. This dish is perfect for a family dinner or special guests.
Start by finely chopping peeled garlic and rosemary leaves
Brown the rabbit in oil in a large pan
I recommend doing this over medium heat but achieving a good level of browning
When almost done, add the chopped mixture and continue for a few minutes, possibly lowering the heat and turning the pieces of meat several times
Try not to burn the garlic
Add the wine and let it evaporate
Add the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking
Keep in mind that rabbit tends to remain tougher than chicken; so cook slowly over low heat with the lid on
If necessary, occasionally add a tablespoon of hot water to prevent it from drying out too much
After about 45 minutes, check the meat's tenderness with a fork
Evaporate the excess liquid by removing the lid and increasing the heat
Season with salt and finish with a bit of black pepper
Don't be afraid of the large amount of garlic
If everything goes well, you won't even notice it, and you can pour the sauce over the meat arranged on the serving plate
If you succeed in this, you'll be ready for fried eggs too
Pan
Lid
Italia, Marche
| Energy (kcal) | 153.67 |
| Carbohydrates (g) | 0.49 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 8.71 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 15.54 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.05 |
