Italian-Inspired Pollo al Vino
A cross between Coq au Vin and Cacciatore, featuring rosemary, garlic, and Sangiovese wine.
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Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 2 cups Sangiovese red wine
- 4 ounces Pancetta, diced
- 8 ounces Cremini mushrooms, halved
- 4 cloves Garlic cloves, smashed
- 3 sprigs Fresh rosemary sprigs
- 2 tablespoons Tomato paste
- 1 cup Chicken stock
- 1 cup Pearl onions, peeled
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons All-purpose flour
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
Pat the chicken dry and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- 2
Sear the chicken skin-side down until golden and crisp, about 6-8 minutes. Flip and sear the other side for 3 minutes, then remove chicken and set aside.
- 3
Add the pancetta to the same pot and cook until the fat renders and it becomes crispy. Add the mushrooms and pearl onions, sautéing until browned.
- 4
Stir in the smashed garlic and rosemary sprigs, cooking for 1 minute until fragrant. Add the tomato paste and flour, stirring constantly for 2 minutes to toast.
- 5
Slowly pour in the Sangiovese wine, scraping the bottom of the pot to release the browned bits (fond). Let the wine reduce by half.
- 6
Pour in the chicken stock and return the chicken pieces to the pot, ensuring they are partially submerged but the skin remains above the liquid.
- 7
Cover and simmer on low heat for 35-40 minutes, or until the chicken is tender and the sauce has thickened to a glossy consistency.
- 8
Discard the rosemary sprigs. Garnish with fresh parsley and serve over creamy polenta or crusty bread.
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