Chicken Contadina

Fall-off-the bone chicken is smothered in a rich vegetable-infused sauce. This One Pot Chicken Contadina or a Country Style Chicken is an easy Italian recipe for a hearty weeknight meal. Simple ingredients - insanely delicious result.  

Also try my delicious Baked Chicken Meatballs In A Mustard Sauce and Chicken Pumpkin Curry.

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Chicken Contadina Recipe

Say yes to low and slow stewed skillet chicken recipes that are bursting with flavor.

Simple ingredients produce an utterly delicious and hearty dish perfect for any occasion. If you love recipes that require less work and cleaning, this Pollo Alla Contadina is the one to try.

What is Chicken Contadina

It's a country style or farmer style chicken that is braised in simple vegetables that are often found on farmer's table.

Although this recipe is not widely popular in the US, you can easily make Chicken Contadina at home or try it in many Italian restaurants like Carmine's in NYC, which menu got me inspired to write down this post.

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This classic Italian recipe is also quite affordable. Here, you can use any type of chicken that you want and substitute Cherry tomatoes for regular tomatoes.

Bell pepper is optional too. Not everyone likes it so if you fall into that category, simple skip it and add more tomatoes, carrots and onions.

Wine Pairings With Chicken Contadina

• Pinot Noir
• Sauvignon Blanc
• Malbec

Serve this Chicken Contadina with my Roasted Garlic Mashed Potatoes and/or a simple green salad.

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Recipe

Chicken Contadina

Chicken Contadina is a healthy and affordable weeknight dinner for the whole family. Chicken legs are seared until crispy and then braised low and slow in an aromatic vegetables until tender.

4.58 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 595kcal

Author: Iryna

Ingredients

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• ▢ 6 chicken drumsticks* see the notes
• ▢ 1 carrot sliced or cut into thin strips
• ▢ 1 red bell pepper cut into thin strips
• ▢ 1 stalk celery diced
• ▢ 1 onion quartered and thinly sliced
• ▢ 2 cloves garlic thinly sliced
• ▢ 8 cherry tomatoes* see the notes
• ▢ 5 tablespoon olive oil
• ▢ 1 sprig rosemary
• ▢ ¼ c dry white wine
• ▢ ¾ c chicken broth
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 2 tablespoon parsley (optional) chopped

Instructions

• Preheat the oven to 350 F.
• Heat 3 tablespoon of olive oil in a medium 10-12 inch cast iron skillet and over medium heat.
• Season chicken with ¾ teaspoon of salt and ¼ teaspoon pepper and add it to a skillet.
• Sear chicken on all sides until nice and brown, about 15-20 minutes. Transfer chicken to a clean plate.
• In the same skillet, heat the remaining 2 tablespoon of oil, add onion, carrot, bell pepper, celery, garlic and rosemary and sauté stirring occasionally for 7 minutes.
• Add wine and stir for another 5 minutes scrapping the brown bits from the bottom of the pan.
• Add chicken broth, the remaining ¼ teaspoon of salt, tomatoes, return chicken to a skillet and braise in the oven for 30-35 minutes or until the instant meat thermometer reads 175 F.
• Carefully remove skillet from the oven, adjust the seasoning if necessary, sprinkle with parsley and serve immediately.

Notes

Chicken

You can also use chicken thighs or chicken breast. If you use the latter, I recommend cutting it into bite size pieces, brown on each side and then braise with vegetables for 20-25 minutes or until the internal temperature reaches 165 F.

Tomatoes

Instead of Cherry Tomatoes, you can also use Grape Tomatoes or regular size tomatoes. If you choose regular tomatoes, use 2 and chop them into smaller pieces.

---Nutritional Information Should Be Considered An Estimate---

Nutrition

Calories: 595kcal | Carbohydrates: 16.9g | Protein: 39.2g | Fat: 41.8g | Saturated Fat: 9.4g | Cholesterol: 159mg | Sodium: 919mg | Potassium: 772mg | Fiber: 4.8g | Sugar: 9.8g | Calcium: 70mg | Iron: 3.2mg

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