Jul 13 2026
Restaurants›Osteria Panevino›Pollo Toscano Recipe

Pollo Toscano Recipe

Inspired by Osteria Panevino
Time1h 30m
Serves4

free-range chicken marinated in garlic olive oil, rosemary, crushed red pepper, & lemon white sauce with mashed potatoes & spinach

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Ingredients

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Chicken Marinade

White Sauce

Mashed Potatoes

Spinach

Method

Marinating Chicken

  1. 1

    Prepare the Marinade

    In a bowl, combine minced garlic, olive oil, chopped rosemary, crushed red pepper flakes, and lemon juice. Mix well.

  2. 2

    Marinate the Chicken

    Place the chicken pieces in a large zip-top bag or bowl, and pour the marinade over them. Seal the bag (or cover the bowl) and refrigerate for at least 1 hour, or overnight for deeper flavor.

Cooking Chicken

  1. 3

    Cook the Chicken

    Preheat the grill or oven to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill or bake the chicken for 25-30 minutes, or until fully cooked and internal temperature reaches 165°F (75°C).

Making the White Sauce

  1. 4

    Prepare the Sauce

    In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper.

Preparing Mashed Potatoes

  1. 5

    Cook the Potatoes

    Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 6

    Mash the Potatoes

    Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

Cooking Spinach

  1. 7

    Sauté the Spinach

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Serving the Dish

  1. 8

    Plate the Dish

    Serve the grilled chicken with white sauce drizzled over it, alongside a generous helping of mashed potatoes and sautéed spinach.

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