Pollo Alla Pugliese
Pugliese-style chicken. Quick and easy, inexpensive and 100% Italian.
Marinating 30 minutes + 20 minutes
This Pollo Alla Pugliese recipe works every time. A Puglian (heel of Italy) take on Chicken Cacciatore (Hunter’s Chicken). Perfectly suited to a falling oven at a temperature of 200 – 250°C this one is a crowd pleaser for family and dinner guests alike. Mix it all up in a bowl, refrigerate for a minimum of 30 minutes (longer if possible), cook it for half an hour, turn the ingredients and cook it for another half an hour. Serve with crusty bread, a gentle red and some salad on the side. Strap yourselves in. This one’s a dinger!
- 1 kg Chicken
- 400 g Potatoes
- 10 cherry tomatoes
- Half a Glass White wine
- 2 tablespoons Taggiasca olives (If you can, otherwise any small stoned olives will do).
- 2 tablespoons pine nuts (LIDL do these at a reasonable cost).
- 3 cloves Garlic
- 5 bay leaves
- 1 sprig Rosemary
- 1 tsp Dried Oregano
- 2 sprigs fresh thyme
- Extra virgin olive oil
- Coarse salt
- Wash and dry the cherry tomatoes and cut them in half.
- Peel the potatoes and cut them into large enough pieces.
- Remove the central core from the garlic cloves and cut them in half.
- Put the chopped chicken, garlic, cherry tomatoes, potatoes, olives, pine nuts, all the aromatics (herbs), pepper and a little coarse salt in a bowl.
- Add plenty of extra virgin olive oil and mix well with your hands to season the whole chicken.
- Let it rest for about 30 minutes covered with cling film.
- Transfer the chicken and all the seasoning to a large enough pan and spread it well.
- Cook the Pugliese-style chicken in a preheated oven at 200°C for about half an hour.
- Open the oven, deglaze with white wine, turn potatoes and chicken with a spoon and continue cooking for another 30 minutes.
- Once the Pugliese-style chicken is well cooked inside, take it out of the oven and serve it hot or lukewarm.