serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, skin on, bashed with the back of a knife
- 2–3 sprigs rosemary
- 1 handful sage 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
Instructions
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 4–5 minutes on the skin side, then flip and cook a further 3-4 minutes. De-glaze 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 30–35 minutes to finish cooking the chicken. Towards the end of the cooking time, turn on the grill function to brown the top.
Serve hot or warm, with plenty of bread to mop up that heavenly, wine-infused sauce.
Note
• 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.
This recipe is from . To find out more , check out the , or scroll through Silvia's . Tune in at 8pm, Thursday 27 November on SBS ONE.
Cook's Notes
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.
