Pollo all’ischitana (Ischia-Style Chicken)

Ingredients

• 1young chicken (or rabbit cut into serving pieces)
• 250 g (½ lb)fresh tomatoes, roughly chopped (or more, if you like)
• Several large sprigsfresh basil, leaves removed and torn into pieces
• A good glugwhite wine
• To tastesalt and pepper
• A good dolloplard

Instructions

1. 1

   Brown the chicken

   Melt a good dollop of lard in a sauté pan or braiser large enough to hold all the chicken pieces in a single layer. Once the lard is hot, add the chicken and brown it well on every side, seasoning with salt and pepper as you turn the pieces. Add a good glug of white wine and the tomatoes.

2. 2

   Simmer until tender

   Simmer uncovered over a moderate heat, turning the chicken from time to time, until the meat is quite tender, about 30–45 minutes depending on the chicken’s size and age. The tomatoes should break down and the wine should reduce to a glossy sauce that clings to the chicken. Add the basil a few minutes before the chicken is done and stir it through.

3. 3

   Season and serve

   Adjust the seasoning, then serve straight away, spooning any sauce left in the pan over the chicken.

What is Ischia-style chicken?

Pollo all’ischitana takes its name from Ischia, an island in the Bay of Naples. It is a simple Italian braise in which chicken cooks with wine, tomatoes and herbs.

This version relies on browning the chicken before simmering it uncovered. That gives the meat a savoury start and lets the cooking liquid reduce into a concentrated sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 51g protein, 5g carbs, 38g fat.

Chicken provides most of the protein, while the lard contributes much of the fat. Tomatoes and wine supply a modest amount of carbohydrate, with the precise balance depending on the size of the bird and how much lard and wine are used. Serve with vegetables and a measured portion of bread, rice or potatoes to make a balanced plate.

Choosing the main ingredients

Chicken: A young bird cooks more quickly and evenly; cut it into serving pieces so they can brown and sit in the pan in one layer. Rabbit is an alternative mentioned in the recipe and can be cooked in the same way.

Tomatoes and basil: Roughly chopped fresh tomatoes soften into the sauce, while torn basil goes in near the end to keep its aroma fresh. Add extra tomatoes if you prefer a more generous sauce.

Getting a good sear

Hot lard: Let the lard melt and heat before adding the chicken, then arrange the pieces without crowding them. Brown all sides rather than moving them constantly, and season as you turn them.

Pan space: Choose a sauté pan or braiser that holds the pieces in one layer. If they are packed tightly, they are more likely to steam than brown.

Watching the simmer

Moderate heat: Keep the pan at a steady, gentle simmer with no lid. Turn the chicken from time to time so it cooks evenly in the wine and tomato.

Doneness: Allow about 30–45 minutes, but use tenderness as the cue because the chicken’s size and age affect the timing. The tomatoes should have melted into the liquid and the reduced sauce should cling to the meat.

When to add the basil

Late addition: Stir in the torn basil only a few minutes before the chicken is done. This gives it time to mingle with the sauce without cooking away all of its fresh character.

Final seasoning: Taste the sauce once it has reduced, then adjust the salt and pepper. Reduction concentrates its flavour, so it is best to check at the end.

Serving the chicken

Sauce: Serve the chicken straight from the pan and spoon the glossy tomato and wine sauce over each piece. A rustic loaf is handy for mopping up what remains.

Sides: Pair it with plain potatoes, rice or bread, and add a green salad or simply cooked vegetables for freshness alongside the rich sauce.

Recipe notes & tips

• Pat the chicken dry before browning to help the surface colour.
• Use a pan that holds the pieces in one layer for more even browning.
• Keep the heat moderate during the uncovered simmer so the sauce reduces without scorching.
• Turn the pieces occasionally, taking care not to break up the softened tomatoes.
• Add the basil close to the end of cooking for a fresher aroma.
• Taste the reduced sauce before adding extra salt.

Variations

• Use rabbit: Cut it into serving pieces and follow the same browning and simmering method.
• Make it more tomato-rich: Add extra fresh tomatoes for a fuller, looser sauce.
• Choose a dry white wine: Its crisp flavour works well with the tomatoes and chicken.
• Add garlic: Brown a lightly crushed clove in the lard, then remove it before adding the chicken.
• Serve with crusty bread: Use it to catch the pan sauce at the table.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; use a pan large enough for one layer.
• Adding cold chicken to cool fat: Wait until the lard is hot before adding the pieces.
• Covering the pan: A lid slows reduction; simmer uncovered as directed.
• Cooking by the clock alone: Chicken size and age vary, so check for tenderness within the 30–45-minute range.
• Adding basil too early: Stir it in only a few minutes before the chicken is done.
• Skipping the final taste: Check the seasoning after the sauce has reduced and adjust as needed.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions