Pollo in Potacchio Marchigiano

Ingredients

• 4 pieces Chicken legs (drumsticks and thighs, bone-in)
• 2 tbsp Olive oil
• 4 cloves Garlic cloves, thinly sliced
• 1/2 cup Dry white wine
• 1 cup Crushed tomatoes
• 2 sprigs Fresh rosemary
• 1/2 tsp Dried chili flakes
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1

   Pat the chicken legs dry and season all over with salt and black pepper.

2. 2

   Heat the olive oil in a heavy braising pan or Dutch oven over medium-high heat. Brown the chicken legs on all sides, about 8-10 minutes total, then transfer to a plate.

3. 3

   Lower the heat to medium, add the sliced garlic and chili flakes, and cook for 1-2 minutes until fragrant but not browned.

4. 4

   Pour in the white wine, scraping up the browned bits, and simmer until reduced by half, about 3 minutes.

5. 5

   Stir in the crushed tomatoes and tuck in the rosemary sprigs. Return the chicken and any juices to the pan.

6. 6

   Cover partially, reduce heat to low, and braise gently for 50-55 minutes, turning the chicken halfway, until the meat is tender and the sauce is thick enough to coat a spoon.

7. 7

   Remove the rosemary sprigs, skim excess fat if needed, adjust seasoning, and rest 5 minutes before serving.