recipeFrancesca Rangoni

Pollo in Potacchio

recipeFrancesca Rangoni
Pollo in Potacchio

A tasty and juicy chicken dish that is simple to make but impressive as it has the unusual flavour of vinegar.  My children love this for its strong flavour and the delicious juices.

Nobody seems to know what potacchio actually means, but it probably refers to the pot used as this dish is a quick version of a stew rather than a recipe made in a frying pan.  


·       4 chicken thighs without skin

·       3 cloves garlic chopped

·       sprig of rosemary chopped

·       Olive oil

·       half a glass of vinegar

·       half a glass of wine - red will give the dish a deep colour whereas white will be lighter

Finely chop the garlic and rosemary together. In a glass, mix the vinegar and wine and then add the chopped garlic and rosemary.

Heat the olive oil in a large pan and add the chicken thighs. When they are brown on both sides, add the wine and vinegar mixture and rub the bottom of the pan to unstick all the flavoursome bits. Turn down the heat and cover the pan with a lid.

Cook for 10 minutes or until the chicken is no longer pink. The juices will have concentrated a little around it, but it is still a fairly juicy dish. It is delicious with mashed or boiled potatoes that absorb all the tasty juices.