Coniglio (or Pollo) in Porchetta Sammarinese (Wild Fennel, Garlic & Rosemary Braise) – Authentic San Marino Recipe
San Marino’s signature Sunday roast infused with aromatic wild mountain fennel, rosemary, and white wine.
- Country of Origin
- 🇸🇲 San Marino (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs (or rabbit), Roasted baby potatoes, Cherry tomatoes, Wild fennel fronds and seeds, Fresh rosemary
Ingredients for Coniglio (or Pollo) in Porchetta Sammarinese (Wild Fennel, Garlic & Rosemary Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs (or rabbit), prepped into bite-sized pieces
- 1.5 cups roasted baby potatoes, washed and trimmed
- 1 cup cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with wild fennel fronds and seeds
- 1.5 tbsp traditional San Marino seasoning (fresh rosemary, 5 cloves garlic, dry white wine)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs (or rabbit) for 5 minutes.
- Add minced onion, garlic, wild fennel fronds and seeds, and fresh rosemary, 5 cloves garlic, dry white wine, stirring for 2 minutes until deeply aromatic.
- Add roasted baby potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cherry tomatoes right before serving warm.