Chicken in potacchio is a traditional Italian recipe originating from the Marche region. The term potacchio refers to the cooking technique that uses white wine and tomato to create a flavorful sauce. The chicken, cut into pieces and cooked slowly, becomes tender and tasty. This dish is perfect for a family dinner or for special guests.
Start by making a very fine mince of garlic (peeled) and rosemary (leaves only)
Brown the rabbit in oil in a large pan
I recommend doing this over medium heat, aiming for a good golden color
When the browning is almost complete add the mince and continue for a few minutes, possibly lowering the heat and turning the pieces of meat several times
Be careful 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 more than chicken tends to stay tough; therefore cook slowly over low heat with the lid on
If necessary add a spoonful of hot water from time to time to prevent it from drying out too much
After about 45 minutes check the meat's texture with a fork
Reduce any excess liquid by removing the lid and increasing the heat
Adjust the salt and finish with a bit of black pepper
Don't be afraid of the large amount of garlic
If everything has gone well you won't even notice it and you can pour the resulting sauce over the meat arranged on the serving plate
Pan
Lid
Italia, Marche
If you succeed at this you'll also be ready for the fried egg
| 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 |
