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In this chapter we present one of the typical dishes of the Venetian cuisine, typical and tasty, simple and characteristic, the Polastro in Tecia.

Polastro in Tecia, better known as Chicken in the Pot, is one of the most typical and characteristic dishes of Venetian cuisine, so much so that it is defined as a real traditional dish. The grandmothers used to prepare this dish on Sunday morning or on holidays, so as to accompany the large family lunches.

In the past, in fact, almost every family had a chicken coop for raising hens, chickens, pharaohs and ducks, which were consumed much more often than beef.

Polastro in Tecia

Stewed chicken is a simple dish to make, very tasty and very convenient, because it can also be prepared the day before. You start by cutting the carrots and onions well, then frying them.

In a pan with a little olive oil. Then raise the heat and add the chicken (already cut into small parts), so as to scald the skin for a moment.

Polastro in Tecia

Add sage and rosemary and blend everything with the white wine. After a few minutes, add the tomato puree, a glass of hot water, salt and pepper. It must be left to cook on a low flame for about an hour and a half, stirring occasionally. It should be served hot and possibly with a nice slice of warm yellow polenta.
  • Ingredients:
    1 Whole Chicken
    2 onions
    2 carrots
    250 gr tomato preserve
    1 and ½ glass of white wine
    Rosemary and Sage
    Oil, salt and pepper
  • Indications:
    Execution: Easy
    Preparation: 15 minutes
    Cooking time: 1-2 hours
    Doses for: 4 people

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