Gennaro Contaldo’s Tuscan Chicken Recipe | Citalia

This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.

Watch this video and follow Gennaro’s step-by-step recipe and you’ll be enjoying Pollo alla Toscana at home in no time at all.


For the chicken:

1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine

For the bruschetta:

A few slices of bread
A garlic cloves, peeled but left whole


Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.

Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.

Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.

For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.


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Comment (0)

  1. Astounding in its simplicity and its flavour. I have not one iota of Italian ancestry but Italian cooking in ALL of its regional variations has become my favorite. It even made me appreciate eggplant (melanzano… sp?) which I thoroughly despised when cooked by (unfortunately) my mother. She had her strengths (best steak and kidney pie ever) but eggplant (and liver) defeated her.

  2. Splatters salmonella around cutting board, *POST EDIT: “DON’T FORGET TO WASH YOUR HANDS”*, continues to cross contaminate the rest of the kitchen. THAT’S vintage old school right there.

  3. The reason some people are using chicken breast is the no-fat hysteria that has ruined many people's health! Its also completely tasteless!! Legs are the thing to use!!

  4. The best thing about Gennaro (apart from EVERYTHING) is that he doesn't talk as though he's talking to an audience, he talks as though you are his favourite grandchild and you are right there in the kitchen with him, learning how to make the family recipes.

  5. Love the video and your passion! Subscribed. Wife and I were in Italy for three weeks several years ago. We long to go back. The people, the food, the wine, the country….simply amazing. Maybe when this damned COVID is over we will return.

  6. This is fantastic. I’ve made it twice in three days. Tonight I made sure I had enough drippings/sauce left, strained it, and stewed orzo in it with spinach. Delicious accompaniment with the chicken. Thanks for this video!

  7. Out of all the tuscan chicken recipes out there where they egg coat it then oven roast it, then deglaze the pan , and blah blah blah , this one is my favourite, just pan fried and add in the rest of the ingredient and go do other things and 30 minutes later you are ready to eat ! Why you cooking so good !?

  8. A very dramatic presentation for a simply delicious chicken dish. Demonstrating a lesson I have learned in 45 years of cooking, simplicity always produces the most delicious foods.

  9. Just made this for the first time and boy does it pack a punch of flavor with just a minimal amount of ingredients. Adding this to a regular rotation. Best advice is to get that skin crispy!

  10. I just made this exactly the way he prepared it except I used a French chardonnay and a Fresno chili but everything else the same. It is so delicious! It's actually an easy and quick Friday night meal. Thank you, thank you, Gennaro. You are so beautiful! Also, I have been to Italy and Siena.

  11. so you're not going to eat the herbs , garlic or pepper for the full flavour and your bodies health effects?….. nice dish though , the white wine was a nice touch.


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