Pollo alla Potentina

Ingredients

• 4 chicken thighs (skin-on, bone-in) 4 chicken thighs (skin-on, bone-in)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1/4 cup red wine 1/4 cup red wine

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the olive oil, rosemary, thyme, oregano, salt, and pepper. Rub the herb mixture all over the chicken thighs, ensuring they are well coated. Let the chicken marinate for at least 30 minutes.
3. 3.
   Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear for an additional 2 minutes.
4. 4.
   Remove the chicken from the skillet and set aside. In the same skillet, add the diced tomatoes, minced garlic, and chili flakes. Cook for 5 minutes until the tomatoes start to break down.
5. 5.
   Pour in the red wine and let it simmer for 2 minutes to cook off the alcohol. Return the chicken thighs to the skillet, skin-side up, and transfer the skillet to the preheated oven.
6. 6.
   Roast the chicken for 25-30 minutes until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
7. 7.
   Remove from the oven and let the chicken rest for a few minutes before serving. Spoon the spicy tomato sauce over the chicken and garnish with fresh herbs.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat them dry before marinating to ensure the herbs stick well to the surface.
• Fresh herbs — If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.
• Red wine — Choose a dry red wine that you would enjoy drinking, as it will enhance the flavor of the sauce.

Tips & Tricks

• For an extra kick of heat, add more chili flakes to the tomato sauce.
• Serve the Pollo alla Potentina with crusty bread to soak up the delicious sauce.
• If you prefer boneless chicken, you can use boneless chicken thighs or chicken breasts instead.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pollo alla Potentina hot, with a generous spoonful of the spicy tomato sauce over each chicken thigh. Accompany it with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the chicken thighs on a serving platter, placing them skin-side up to showcase their crispy texture. Spoon the vibrant tomato sauce around the chicken, and garnish with sprigs of fresh herbs for a pop of color.