Pollo in Potacchio

Pollo in Potacchio

1 onion, chopped fine

1 carrot

1 stick of celery, chopped fine

Pancetta or salt pork

4-5 cloves garlic, crushed with the back of a knife

Chicken thighs and drumsticks, skin on; seasoned with salt, pepper

1 small can whole peeled tomatoes

Potatoes – diced

2 cups dry white wine

3-4 sprigs fresh rosemary

Salt, pepper

Red pepper flakes (optional)

Olive oil

1. In a large pan, brown the chicken over med high heat in a tablespoon of oil; remove from pan and set aside

2. Pour off excess chicken fat. Brown pancetta in pan; turn heat down to med and the add onion and celery; after a few minutes add the garlic;

3. After a few minutes, crush the tomatoes with your hand and add them and juice to pan; add potatoes, rosemary, and wine. If you need more liquid add a little water or broth

4. Use a peeler to add thin peels of carrot to the dish

5. Return chicken to pan, skin side up ( above the liquid); cover and simmer for 45 minutes making sure potatoes are tender

6. Serve hot with crusty Italian bread

NOTE: The original recipe omits the carrots, celery, and onion, and tomatoes. Potatoes or rice are served on the side and prepared separately. Salt pork is used rather than pancetta.