What’s better than home-cooked braised chicken with potatoes straight from a Venetian kitchen? During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent time in the kitchen sharing a handful of traditional foods from the Veneto. Pollo in umido is one example of how a few classic ingredients come together in Italy to create a dish central to everyday food culture.
Italian food is not all about pasta and tomato sauce. Home cooks often slow-cook fish and meat, always with a generous amount of sauce, then stir the leftover sauce into pasta or spoon it over polenta the next day, getting two meals out of one. This braised chicken uses a few basic ingredients, is easy to make, and is incredibly tasty. The dish is all about simplicity and good ingredients, so use the best local chicken you can find. It also makes a warm, unfussy alternative to turkey for a small holiday gathering.
What does “in umido” mean in Italian cooking?
Umido means damp or moist, and in the kitchen it describes food stewed gently in liquid, usually with tomato. You’ll find carne, pesce, and pollo in umido in home kitchens all over Italy, and the method belongs to the same family as chicken cacciatore. It starts with a soffritto of onion, carrot, and celery, adds browned meat and a splash of wine, then simmers everything until the meat is tender and the sauce is thick enough to coat a spoon.
This version comes from the Veneto, whose cuisine is known for fresh seafood, seasonal produce, and simple yet flavorful preparations. Shaped by Venice’s lagoon and centuries of trade routes, the region absorbed influences from across the Mediterranean, and polenta and risotto remain everyday staples.
Can I make pollo in umido in a slow cooker?
Yes. Brown the chicken and cook the soffritto on the stove as directed, since that browning builds most of the flavor. Deglaze the pan with the wine, then transfer everything to the slow cooker with the herbs, the puréed tomatoes, and 1½ cups of stock, using less liquid because nothing evaporates. Cook on low for four to five hours or high for 2½ to three hours, until the chicken reaches 165 degrees and is tender. If the sauce is thin, simmer it on the stove for a few minutes to thicken. Cook the potatoes separately in a skillet so they stay crisp.
Why is my braised chicken sauce too thin?
Watery sauce usually means it needs a little more time uncovered. Once the tomatoes go in, keep the lid off and let the sauce bubble gently until it coats the back of a spoon. If the chicken is done before the sauce, lift the pieces onto a plate, simmer the sauce on its own for five to 10 minutes, then return the chicken. Using a wide pan rather than a narrow pot also helps the liquid evaporate faster.
Tips for success
- Pat the chicken dry. Brown it in batches so it sears instead of steams.
- Cook the soffritto slowly. Let the vegetables turn soft and sweet; this is the foundation of the sauce.
- Let the wine evaporate. Cook it off completely before adding the stock so the sauce doesn’t taste sharp.
- Season at the end. Taste and adjust once the sauce has reduced.
- Swap the cut. If you can’t find a whole chicken, use about four pounds of bone-in, skin-on thighs and drumsticks.
- Make ahead or freeze. Many Italian cooks prefer this dish the next day. Refrigerate the chicken in its sauce for up to four days, or freeze it in airtight containers for up to three months and thaw overnight in the refrigerator. Reheat gently, covered, with a splash of stock. Cook the potatoes fresh on the day you serve, since they lose their crisp edges when reheated.
What can I serve with Italian braised chicken?
The rosemary potatoes are the traditional partner, but creamy polenta is just as Venetian and perfect for soaking up the sauce. Add crusty bread and a bitter salad of radicchio or arugula dressed with olive oil and lemon. Pour a wine from the Veneto, such as a crisp Soave or a light Valpolicella. Save any extra sauce to toss with pasta the next day.
Craving more Italian home cooking? Cook Alongside Tucci in Italy Season Two with authentic regional recipes.
Explore TABLE‘s Braising collection, or try another chicken favorite, our Crispy Roasted Lemon Chicken.
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PrintPollo in Umido, a Venetian Braised Chicken with Rosemary Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
A traditional Venetian braised chicken simmered with white wine, herbs, and tomatoes, served with golden rosemary and sage potatoes.
Ingredients
For the chicken
- ½ cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 5 garlic cloves, peeled
- 1 whole chicken (about 4 lb), cut into 10 pieces
- ½ cup dry white wine
- 1 small bunch aromatic herbs (rosemary, parsley, basil, and sage), tied together
- 2½ cups vegetable stock
- 2 (14.5 oz) cans whole peeled tomatoes, puréed
- Salt and pepper to taste
For the potatoes
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves
- ¼ tsp red pepper flakes
- 2 sprigs rosemary
- 3–4 sage leaves
- 2 lb Yukon Gold potatoes, peeled and cut into medium pieces
- Salt and pepper to taste
Instructions
For the chicken
1. Heat the olive oil in a large, deep sauté pan or Dutch oven over medium heat. Add the onion, carrot, and celery and cook 7-8 minutes, stirring often, until soft.
2. Add the garlic and chicken and cook, turning, until browned on all sides, 8-10 minutes.
3. Raise the heat to high, add the wine, and let it evaporate. Lower the heat, add the herb bundle and stock, cover, and simmer about 25 minutes.
4. Add the puréed tomatoes, season with salt and pepper, and cook uncovered about 10 minutes, until the sauce thickens and the chicken reaches 165 degrees. Discard the herb bundle.
For the potatoes
1. While the chicken simmers, heat the olive oil in a large skillet. Add the garlic, red pepper flakes, rosemary, and sage and cook a few minutes.
2. Add the potatoes, season with salt and pepper, and fry over medium heat, turning, until golden, about 10 minutes.
3. Lower the heat, cover, and cook 15 minutes more, stirring from time to time, until tender. If you like, add the potatoes to the chicken for the last 5 minutes so they absorb some sauce. Serve hot.
Notes
Chicken swap: Use about 4 lb bone-in, skin-on thighs and drumsticks.
Slow cooker: Brown the chicken and soffritto first, then cook on low 4-5 hours or high 2½-3 hours with 1½ cups stock.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Leftover sauce is excellent over pasta or polenta.
Allergy note: Naturally gluten-free, dairy-free, and nut-free.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 2 1/2 pieces of chicken with sauce and potatoes
- Calories: 1,050 per serving
About the Recipe Developer and Photographer
Sara Ghedina is a TABLE Magazine contributor and freelance photographer based in Venice, Italy, specializing in food, fine-art portraits, and botanical still life. She developed, wrote, and photographed this recipe during a visit home to the Veneto. See more of her photography on Stills.
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