Chicken with rosemary, garlic, and tomato sauce (Pollo in potacchio) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 128) by Fabio Trabocchi and Peter Kaminsky

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 6 hours, or up to overnight.

  • twoyolks on February 10, 2021

    The chicken tastes like any kind of braised chicken but the sauce is amazing. The garlic, tomato, and rosemary really shine through and make a great sauce. The recipe itself is a little weird. It calls for 4 cups of wine which is way too much. I used dry vermouth and just added enough such that the chicken would mostly be covered. Instead of the tomato sauce recipe I used some roasted tomato sauce I had in the freezer.

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