Pollo in potacchio con patate
- 5 or so Yukon gold potatoes
- 4 sprigs of fresh rosemary
- ½ small organic chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half with ribs still attached)
- 1 small onion, diced
- 2 garlic cloves, peeled
- ¼ cup dry white wine
- ¼ cup chopped imported Italian tomatoes
- Hot water
- Good-quality olive oil
- Salt and pepper to taste
- Line a dish with paper towels and lay out the chicken skin side up. Let air dry uncovered in your refrigerator for 2 days (or buy air-dried chicken).
- Peel the potatoes and cut into large cubes. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for about 5 minutes. The potatoes will not be completely cooked. Drain in colander.
- Add the potatoes to a prep bowl and drizzle with olive oil. Chop the leaves from two rosemary stems. Add the rosemary leaves and a good pinch of salt and toss the potatoes well.
- Meanwhile, in a large skillet add a tablespoon of olive oil over medium heat. Add the chicken, in batches if necessary, and brown on all sides, about ten minutes. Remove the chicken to a bowl. Keep the rendered chicken fat and oil in the pan.
- Heat the rendered chicken fat and oil over medium heat. Add the drained boiled potatoes and cook for about 10 minutes turning over a few times with a flat spatula. Add more olive oil if necessary to keep from sticking. Cook the potatoes until tender and slightly browned. Remove to a bowl and cover with foil to keep warm.
- Add a tablespoon of olive oil to the same skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown. Add the white wine and remaining rosemary sprigs; cook until the wine evaporates.
- Lower the heat to low and add the tomatoes. Season with salt, lower heat to low and cover and cook for about 10 minutes.
- Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
- Serve the chicken and potatoes topped with a little sauce.