Pollastro in Squaquaciò – Venetian chicken in Tomato Sauce


1 Tbs dried porcini mushrooms
1 poulard, weighing about 3½ lb (1.5 kg)
1 onion
1 can tomatoes
2 garlic cloves
A few basil leaves
¾ cup (150 ml) Cabernet (red wine)

      Salt, black pepper
      2 oz (50 g) butter
      4 Tbs olive oil


  • Preheat the oven to 400 ˚ F (200 ˚C).
  • Soak the mushrooms in lukewarm water for 15 minutes.
  • Separate the chicken into four pieces.
  • Peel and quarter the onions and cut up the tomatoes into small pieces. 
  • Put the onion, tomatoes, mushrooms with their soaking liquid, garlic, basil, red wine and a pinch of sugar into a roasting tin and mix well.
  • Season the poulard pieces with the salt and pepper and place in the roasting tin, skin-side up. 
  • Add the butter and olive oil. 
  • Roast in the oven for 1-1½ hours.
  • Remove the meat from the sauce and keep warm. 
  • Press the sauce through a sieve, thicken if necessary, season to taste and serve separately.
  • Grilled polenta and the wine used in preparing the dish are good accompaniments.