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Pollo al Mattone

Serves 4 to 6 Entree chicken, Poultry

Pollo al Mattone

Pollo al Mattone is a classic Tuscan dish, embodying the region's no-nonsense approach to cooking. It's a simple yet flavorful way to prepare chicken, using a method that dates back generations. Traditionally made in family kitchens, this recipe requires little more than patience and a few quality ingredients. In Tuscany, it's a common sight at relaxed weekend lunches, where the focus is on enjoying good food without fuss.

The result is a chicken with crispy, golden skin and tender, juicy meat, infused with the aromatic flavors of garlic and rosemary. The generous use of extra virgin olive oil imparts richness, while a sprinkle of fine sea salt and black pepper balances the taste perfectly. This dish invites you to savor the essence of rustic Italian cooking, where simplicity and flavor reign supreme.

Ingredients

  • 1whole chicken — butterflied
  • 4 tbspextra virgin olive oil
  • 3 clovesgarlic — crushed
  • 2 tbsprosemary leaves
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the chicken. Take 1 whole chicken and pat it dry thoroughly with paper towels. This helps the skin crisp up nicely. Season the chicken generously with fine sea salt on all sides, ensuring the salt is evenly distributed. This step is crucial for flavoring the meat throughout.
  2. Heat 4 tablespoons of extra virgin olive oil in a large, heavy skillet over medium-high heat. Once the oil is shimmering, place the chicken in the pan, skin-side down. Allow the skin to brown until it turns a deep golden color, which should take about 8-10 minutes. This browning step is essential for developing flavor and a crispy texture.
  3. While the chicken is browning, prepare the soffritto. Mince 3 cloves of garlic and set aside. Once the chicken skin is browned, remove the chicken from the pan and set it aside temporarily. Reduce the heat to medium and add the minced garlic to the same pan, stirring until it becomes fragrant and soft, about 1-2 minutes.
  4. Return the chicken to the pan, placing it on top of the softened garlic. Add a splash of white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. This will add depth to the sauce. Add chopped tomatoes to the pan, ensuring they surround the chicken, and cover the pan with a lid. Allow the chicken to braise gently in this mixture, turning the heat down to low. Cook until the chicken is tender and the juices run clear when pierced, about 45 minutes.
  5. After the chicken has cooked through, remove the lid and increase the heat slightly to medium. Allow the sauce to reduce, stirring occasionally, until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
  6. Finish the dish by sprinkling 2 tablespoons of fresh rosemary leaves over the chicken. The heat from the dish will release the aromatic oils from the rosemary, enhancing the flavor. Serve the Pollo al Mattone with crusty bread or creamy polenta to soak up the rich sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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