Poll al Lambrusco is a dish that carries the soul of Italian cooking with every bite. Picture tender, juicy chicken bathed in a rich, red Lambrusco wine sauce, bringing both rustic warmth and modern depth to your table. It’s not just food; it’s a celebration of flavors, simplicity, and a little Italian charm.
Ingredients:
- 600g chicken thighs (bone-in, for maximum flavor)
- 200ml Lambrusco wine (deep ruby red, bursting with fruity notes)
- 50ml olive oil (extra virgin, the essence of Italian cooking)
- 100g onions (finely chopped, adding sweetness and depth)
- 3 garlic cloves (about 15g, crushed, for that fragrant punch)
- 150g cherry tomatoes (sweet and tart, cut in halves)
- 200ml chicken broth (rich and hearty)
- 50ml balsamic vinegar (adds a gentle, tangy bite)
- 2 bay leaves (bringing natural aromas)
- 1 sprig of rosemary (fresh, fragrant, the essence of the Italian countryside)
- 10g sea salt (or to taste)
- 5g freshly ground black pepper (or to taste)
Instructions:
- Begin by heating 50ml of olive oil in a heavy-bottomed skillet. The oil should shimmer, releasing its peppery aroma as it coats the pan.
- Add 600g of chicken thighs, skin-side down, and let them sear. Don’t rush it! Let them develop that lovely golden-brown crust. After about 6–8 minutes, flip and sear the other side for another 5 minutes. Remove from the skillet and set aside.
- In the same skillet, toss in 100g of finely chopped onions and the 15g of crushed garlic. Sauté until the onions turn translucent, and the garlic fills the air with its warm, welcoming scent—about 5 minutes.
- Pour in 200ml of Lambrusco wine, and watch it deglaze the pan, lifting all those flavorful browned bits. Let it simmer for 2–3 minutes, allowing the wine to reduce slightly and intensify its fruity richness.
- Now, add 150g of halved cherry tomatoes. Stir them gently, letting their juices blend with the wine, creating a rich, textured sauce.
- Return the chicken thighs to the skillet, nestling them into the sauce. Pour in 200ml of chicken broth, followed by 50ml of balsamic vinegar for that perfect balance of sweetness and acidity.
- Toss in the 2 bay leaves and a sprig of rosemary. Season generously with 10g of sea salt and 5g of freshly ground black pepper. Let everything simmer together, uncovered, for 25–30 minutes, or until the chicken is cooked through and the sauce has thickened to a luxurious consistency.
- Remove the bay leaves and rosemary before serving, as their job is done. Serve the chicken coated in that brilliant Lambrusco sauce, alongside some fresh, crusty bread or a side of roasted vegetables.
Final Notes:
- The real beauty of Poll al Lambrusco lies in the harmony of its elements. The wine—bold and slightly effervescent—mingles with the chicken’s richness and the sauce’s sweet acidity, creating a dish that is both rustic and refined. It’s a perfect dish for a quiet evening or an elegant dinner party, where every bite tells a story of Italy’s culinary magic.