Pollo ai Profumi della Toscana

Dania Masotti is a famed chef and one of Montefollonico’s treasures. Memories of her inventive Tuscan Women Cook classes linger with our guests. A favorite teacher, she is known for transforming classic peasant dishes into elegant renditions that retain their soulful quality.
Abundant fresh herbs are the hallmark of Dania’s vegetable garden (orto). Here they amplify the flavor of a quality farm-raised chicken. Dania browns then gently simmers a cut-up chicken in a soffrito of spring onions, carrots, and celery. She tosses in a generous handful of fresh herbs from her garden. She uses what is available, often a mixture of rosemary, sage, thyme plus parsley, which we find works well as vegetables and herbs picked fresh from her garden enlivened with a burst of lemon.
Serve this chicken as a main course after a light pasta primo. At room temperature, Dania’s savory dish makes saucy picnic fare.
Course: Main Course
Servings: 4


  • 1 free-range chicken
  • 4 ounces olive oil
  • salt and pepper
  • 1 spring onions or 3 scallions, finely chopped
  • 1 carrot peeled and finely chopped
  • ½ celery stalk, finely chopped
  • 2 small ripe tomatoes, diced
  • ½ cup mixed chopped herbs including rosemary, sage, thyme, tarragon and parsley
  • 5 fluid ounces white wine
  • 1 pint (16 fluid ounces) chicken stock
  • grated zest of 1 lemon


  • Wash the chicken. Pat it dry with paper towels. Cut it into 8 or 10 pieces.
    Heat half of the olive oil in one large skillet over medium high heat. Season the chicken lightly with salt and pepper. Sauté the chicken pieces until golden brown turning them from time to time.
    Heat the remaining olive oil in a saucepan over medium heat. Sauté the onion, carrot and celery until tender. Stir in the tomatoes and herbs.