RCI-MT.004.0659.001
Pollo alla Contadina
Chicken as the farmer's wife would make, copyright 2000, Mario Batali. All rights reserved.
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- (2½ to 3-pound) fryer chicken1 unitcut into 8 pieces
- 1 unit
- flour1 cupfor dredging
- baking potatoes2 unitpeeled and cut into ½-inch dice
- red onion1 mediumcut into ¼-inch dice
- cremini mushrooms½ poundhalved
- 1 sprig
- ½ cup
- 1 cup
- bunch Italian parsley1 unitchopped to yield ¼ cup
Method
1
Season the chicken pieces with salt and pepper, then dredge lightly in flour, shaking off excess.
2
Heat the extra-virgin olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 3 to 4 minutes per side, then transfer to a plate.
4
In the same skillet, add the diced potatoes and cook, stirring occasionally, until they begin to soften and color slightly, about 5 minutes.
5
Add the diced red onion and halved cremini mushrooms, stirring to combine, and cook until the onion is translucent, about 3 minutes.
6
Stir in the tomato paste until well incorporated, cooking for 1 minute to deepen the flavor.
7
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes.
8
Return the browned chicken pieces to the skillet, nestling them among the vegetables, and add the rosemary sprig.
9
Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and braise until the chicken is cooked through and the potatoes are tender, about 30 minutes.
10
Taste the braising liquid and adjust seasoning with salt and pepper as needed, then stir in the chopped Italian parsley just before serving.