Polastro in Tecia gets its name from the medieval terra cotta pot that cooks chicken in its own steam—no added liquid needed.
Polastro in Tecia
Dive into the heartwarming flavors of Polastro in Tecia, a delightful chicken dish that embodies the essence of communal cooking. Slowly simmered with aromatic herbs and hearty vegetables, this meal transforms a simple chicken—raised with care—into a savory masterpiece. Gather your loved ones around the pot for a cozy feast that celebrates both patience and good food!
Prep
15
min
Cook
50
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(6)
- A few fresh basil leavesoptional
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- Optional: potatoes, to serveoptional
- 500 g (1.1 lbs) ripe tomatoes (1.1 lbs)
🥩Meat & Seafood(1)
- 1.2 kg (2.6 lbs) whole chicken, cut into pieces (or chicken thighs) (2.65 lbs)or chicken thighs
🥛Dairy & Eggs(1)
- 50 g (3½ tbsp) unsalted butter (0.11 lbs)
🫙Pantry Staples(1)
- Extra virgin olive oil, as needed
🧂Spices & Seasonings(2)
- 2 cloves (the spice)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 100 ml (⅓ cup + 1 tbsp) dry red wine (0.42 cup)
👨🍳 Instructions
- 1
Prep the soffritto: Finely dice carrot, celery, and onion. Crush the cloves.
- 2
Blanche the tomatoes in boiling water for 30 seconds, then peel and chop.
- 3
In a large pan, heat olive oil and butter. Cook the soffritto on medium heat until golden and fragrant. Set aside.
- 4
In the same pan, sear chicken pieces until golden brown on all sides. Work in batches if needed — don’t crowd the pan.
- 5
Once browned, add red wine and let it reduce slightly.
- 6
Return the soffritto to the pan. Add peeled tomatoes, a splash of water, salt, and part of the basil.
- 7
Cover and let simmer gently for 45–50 minutes, until the chicken is tender and coated in a rich, thick sauce. Before serving garnish with more basil.
- 8
Optional: Serve with roasted or boiled potatoes to soak up every drop.
💡 Pro Tips
- ✓Sear chicken pieces at 375-400°F surface temperature (medium-high heat) to achieve proper Maillard reaction browning in 3-4 minutes per side without overcooking the interior.technique375-400°F surface temp
- ✓Reduce red wine by 50-60% before adding other liquids so alcohol evaporates completely and wine flavors concentrate without making the sauce acidic.timing50-60% reduction
- ✓Blanch tomatoes for exactly 30 seconds in 212°F water, then ice bath immediately to stop cooking while loosening skins without breaking down the flesh structure.technique30 seconds at 212°F
- ✓Maintain gentle simmer at 185-190°F during the 45-50 minute braise so collagen converts to gelatin without muscle fibers becoming stringy from boiling.timing185-190°F for 45-50 minutes
- ✓Cook soffritto until vegetables lose 60-70% of their moisture and turn golden because this concentrates flavors and creates the flavor base through caramelization.technique60-70% moisture loss
Share this recipe
Prep
15
min
Cook
50
min
Serves
5
people
Level
intermediate
Share this recipe
Polastro in Tecia gets its name from the medieval terra cotta pot that cooks chicken in its own steam—no added liquid needed.
Polastro in Tecia
Dive into the heartwarming flavors of Polastro in Tecia, a delightful chicken dish that embodies the essence of communal cooking. Slowly simmered with aromatic herbs and hearty vegetables, this meal transforms a simple chicken—raised with care—into a savory masterpiece. Gather your loved ones around the pot for a cozy feast that celebrates both patience and good food!
📝 Ingredients
Serves 5🥬Fresh Produce(6)
- A few fresh basil leavesoptional
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- Optional: potatoes, to serveoptional
- 500 g (1.1 lbs) ripe tomatoes (1.1 lbs)
🥩Meat & Seafood(1)
- 1.2 kg (2.6 lbs) whole chicken, cut into pieces (or chicken thighs) (2.65 lbs)or chicken thighs
🥛Dairy & Eggs(1)
- 50 g (3½ tbsp) unsalted butter (0.11 lbs)
🫙Pantry Staples(1)
- Extra virgin olive oil, as needed
🧂Spices & Seasonings(2)
- 2 cloves (the spice)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 100 ml (⅓ cup + 1 tbsp) dry red wine (0.42 cup)
👨🍳 Instructions
- 1
Prep the soffritto: Finely dice carrot, celery, and onion. Crush the cloves.
- 2
Blanche the tomatoes in boiling water for 30 seconds, then peel and chop.
- 3
In a large pan, heat olive oil and butter. Cook the soffritto on medium heat until golden and fragrant. Set aside.
- 4
In the same pan, sear chicken pieces until golden brown on all sides. Work in batches if needed — don’t crowd the pan.
- 5
Once browned, add red wine and let it reduce slightly.
- 6
Return the soffritto to the pan. Add peeled tomatoes, a splash of water, salt, and part of the basil.
- 7
Cover and let simmer gently for 45–50 minutes, until the chicken is tender and coated in a rich, thick sauce. Before serving garnish with more basil.
- 8
Optional: Serve with roasted or boiled potatoes to soak up every drop.
💡 Pro Tips
- ✓Sear chicken pieces at 375-400°F surface temperature (medium-high heat) to achieve proper Maillard reaction browning in 3-4 minutes per side without overcooking the interior.technique375-400°F surface temp
- ✓Reduce red wine by 50-60% before adding other liquids so alcohol evaporates completely and wine flavors concentrate without making the sauce acidic.timing50-60% reduction
- ✓Blanch tomatoes for exactly 30 seconds in 212°F water, then ice bath immediately to stop cooking while loosening skins without breaking down the flesh structure.technique30 seconds at 212°F
- ✓Maintain gentle simmer at 185-190°F during the 45-50 minute braise so collagen converts to gelatin without muscle fibers becoming stringy from boiling.timing185-190°F for 45-50 minutes
- ✓Cook soffritto until vegetables lose 60-70% of their moisture and turn golden because this concentrates flavors and creates the flavor base through caramelization.technique60-70% moisture loss