Pollo alla Maremmana

Chicken alla Maremmana from the fine cuisine of Tuscany.

Pollo alla Maremmana


For 6 Person(s)


  • 3 pounds chicken parts of your choice
  • 2 slices of Rigatino (Pancetta is a good substitute or lean bacon)
  • 3 Plum tomatoes without seeds
  • 1 cup chicken broth
  • 1 cup dry red wine
  • 1/4 cup wine vinegar
  • 3 Cloves garlic
  • 1/2 Onion sliced
  • 1 Peperoncino (hot pepper)
  • 6 tablespoons EV olive oil
  • 4 leaves of sage


  1. Cut the chicken in small pieces (2-3")
  2. In a large pan, saute` the chicken in olive oil and garlic for 7 mins.
  3. In a separate pan put some oil, garlic, onions, peperoncino, sage, Rigatino and the tomatoes.
  4. Saute` everything for 5 mins. and add to the chicken.
  5. Cover the pan and cook at high heat for 20 mins.
  6. Lower the heat, add the wine and the chicken broth. Cook for an additional 30 mins.
  7. Add the vinegar and let it evaporate at high heat.



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