“Pollo E Patate Con Vino”
1hr 30mins

Ingredients Nutrition


  1. Wash the potatoes well and set aside.
  2. Bring a medium saucepan two-thirds full of water to a boil.
  3. Add salt and the potatoes, and boil for 7 to 8 minutes.
  4. Drain the potatoes and set aside.
  5. Place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves.
  6. Finely dice the vegetables and seasonings together. Set aside.
  7. Wash and dry the chicken pieces; dredge in flour; shake off excess flour; set aside.
  8. In a large frying pan, heat the butter and olive oil.
  9. Add the minced vegetables and cook slowly over low heat for 5 to 8 minutes.
  10. Add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly.
  11. Raise the heat to medium-high; add the wine and cook until wine evaporates, about 5 minutes.
  12. Dissolve the tomato paste in the hot broth.
  13. Add half the beef broth to the chicken; stir; cover the pot.
  14. Cook over medium heat for 20 minutes.
  15. Peel the potatoes and cut in half.
  16. Add along with the remaining broth to the chicken and cook, covered, for 20 minutes longer, or until the chicken is tender.
  17. Five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper.
  18. To serve, place the chicken on a dish with the sauce.
  19. Sprinkle on the parsley.

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