Pollo Alla Fiorentina

This Pollo Alla Fiorentina is a comforting, one-pot masterpiece that captures the essence of traditional Tuscan cooking. The whole chicken is slowly braised with aromatic garlic, salty fatback, and rehydrated dried mushrooms, creating a deeply flavorful and hearty dish. The Marsala wine adds a subtle sweetness and complexity, while fresh tomatoes and parsley brighten the rich sauce. Perfect for a cozy family dinner or a special weekend meal, this recipe transforms simple ingredients into a luxurious feast. The meat becomes incredibly tender, falling off the bone, while the sauce thickens into a delicious glaze perfect for spooning over pasta or rice.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1514.0

Dietary: Gluten-free

Description

This Pollo Alla Fiorentina is a comforting, one-pot masterpiece that captures the essence of traditional Tuscan cooking. The whole chicken is slowly braised with aromatic garlic, salty fatback, and rehydrated dried mushrooms, creating a deeply flavorful and hearty dish. The Marsala wine adds a subtle sweetness and complexity, while fresh tomatoes and parsley brighten the rich sauce. Perfect for a cozy family dinner or a special weekend meal, this recipe transforms simple ingredients into a luxurious feast. The meat becomes incredibly tender, falling off the bone, while the sauce thickens into a delicious glaze perfect for spooning over pasta or rice.

Ingredients

4 pound Whole chicken .
1 ounce Dried mushrooms
1/2 cup Olive oil
1 cloves Garlic, crushed
2 sl Fat salt pork or
1 small Onion, finely chopped
1/2 cup Marsala or dry white wine
1/3 pound Tomatoes, peeled, seeded, and chopped
2 sprigs Parsley, finely chopped
to taste Salt and pepper
as needed Chicken stock

Directions

1
Soak the dried mushrooms in warm water for 30 minutes until soft.
2
Drain the mushrooms, squeeze them dry, and cut them into thin strips.
3
Cut the whole chicken into serving pieces.
4
Finely chop the onion and slice the salt pork.
5
Heat the olive oil in a large skillet or Dutch oven over medium heat.
6
Gently brown the chicken pieces with the garlic clove, salt pork, and onions until golden.
7
Once the garlic clove begins to brown, remove and discard it.
8
Pour in the Marsala or white wine and stir to deglaze the pan.
9
Season the mixture with salt and pepper to taste.
10
Add the prepared mushrooms, chopped tomatoes, and parsley to the pan.
11
Cover and cook gently over low heat for about 1 hour, or until the chicken is tender.
12
If the pan becomes too dry, add a little hot chicken stock to moisten.
13
Continue cooking until the sauce has thickened to your liking.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1514.0kcal

% Daily Value *
Total Fat 91.7g142%
Saturated Fat 21.7g109%
Cholesterol 444.1mg149%
Sodium 408.8mg18%
Total Carbohydrate 9.1g4%
Dietary Fiber 0.8g4%
Sugars 0.8g
Protein 138.5g277%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salt pork adds significant flavor and fat; if unavailable, you can substitute with pancetta or bacon, though the flavor profile will change slightly.

Dried porcini mushrooms work best for this dish due to their intense earthy flavor, but any dried mushroom variety will work.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock.

This dish pairs wonderfully with crusty bread for soaking up the sauce, or with polenta and mashed potatoes.

Keywords: chicken, braise, italian, tuscan, mushrooms, marsala, pork, garlic, onion, tomatoes, parsley, comfort food, one pot, dinner, rustic, mediterranean, whole chicken, fiorentina, pollo

Read it online: https://www.chefs-mate.com/recipe/pollo-alla-fiorentina-chicken-florentine-sty/