This is a simple dish that shines with the addition of beautiful produce. It’s essentially chicken cooked in a pot, so it’s something anyone can do.
SKILL LEVEL: EASY
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, skin on, bashed with the back of a knife
- 2–3 sprigs rosemary
- 1 handful oregano leaves
- 4 chicken marylands (leg and thigh portions), excess fat removed
- 200 ml white wine
- salt flakes
- 250 g punnet cherry tomatoes, some kept whole, some cut in half
- crusty bread, to serve
- Preheat oven to 220°C (200 C fan-forced).
- Heat the olive oil in a large ovenproof frying pan or flameproof casserole dish over medium–high heat. Add the garlic and herbs and cook for 1–2 minutes, then add the chicken and cook for 10–12 minutes on each side. Deglaze the pan with the wine and simmer for 1–2 minutes to allow the alcohol to evaporate, then season with salt.
- Scatter over the cherry tomatoes, then put the pan or dish in the oven for 20–25 minutes to finish cooking the chicken. Towards the end of the cooking time, turn on the grill function to give it a golden, scorched look.
- Serve hot or warm, with plenty of bread to mop up that heavenly, wine-infused sauce.
- Pollo in potacchio will keep well in the fridge for up to a day. As it cools, the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its glorious, liquid state.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.