Pollo al Pomodoro

Name: Pollo al Pomodoro
Prep time: 15 min
Cook time: 45 min
Yield: 3 to 4 servings
Cuisine: Italian Menu
Ingredients: Chicken Drumsticks — 800g; Extra Virgin Olive Oil — 2 tbsp; Salt — To taste; Black Pepper — To taste; Dry White Wine — 100ml; Red Onion — 1; Garlic — 1 clove; Capers — 20g; Kalamata Olives — 40g; Black Olives — 40g; Gaeta Olives — 40g; Passata — 500g; Salt — To taste; Dried Oregano — 1 tsp

A quintessential classic of rustic Italian cooking, tender chicken breasts are gently seared until golden then simmered in a rich, slow-cooked sauce of sweet vine-ripened tomatoes, garlic, extra virgin olive oil, and fragrant oregano. Delivering succulent, melt-in-the-mouth chicken coated in a velvety, herb-infused reduction, every comforting mouthful offers a vibrant taste of the Italian countryside, beautifully finished with chopped fresh coriander.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 45 minutes

Servings: 3 to 4

Notes:

Chicken thighs or skin-on chicken breasts can be used as an alternative to drumsticks.

Chicken stock or water can be substituted for white wine as an alcohol-free alternative to deglaze the pan.

Any combination of black or green pitted olives can be used if Kalamata or Gaeta olives are unavailable.

Season and Sear the Chicken
Rub the chicken drumsticks with extra virgin olive oil, salt, and black pepper. Heat a large pan over medium-high heat and sear the chicken drumsticks for 6 minutes per side without moving them until golden brown.

Deglaze the Pan
Pour the dry white wine into the pan with the chicken and allow it to simmer for 2 to 3 minutes until the alcohol smell completely disappears. Transfer the chicken drumsticks to a plate and set aside.

Build the Sauce
In the same pan with the chicken juices, add the chopped red onion, garlic, capers, and pitted olives. Pour in the tomato passata, season with a pinch of salt, and stir well.

Simmer the Chicken
Return the chicken drumsticks to the pan with the sauce and bring to a boil. Cover with a lid and simmer over medium heat for 30 minutes until the chicken is tender and cooked through.

Garnish and Serve
Remove from the heat, sprinkle generously with dried oregano, and serve hot with crusty bread or pasta.