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