Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

Name: Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 10 skinless chicken thighs on the bone; kosher salt and fresh black pepper; 3 - 4 small sprigs fresh rosemary; 1 tbsp + 1 tsp olive oil; 1 large yellow onion; 4 garlic cloves; 1 celery stalk; 1 carrot; pinch red pepper flakes; 2 cups Imported crushed tomatoes; 1/4 tsp dried marjoram; 1/4 cup dry white wine; 2 cups low sodium; kosher salt and fresh black pepper

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4.9

123 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
10 servings
Calories
221 kcal
Course
Dinner
Cuisine
Italian

Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

Iris Warren

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Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.

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Ingredients

Servings

10 skinless chicken thighs on the bone (5 oz each)
kosher salt and fresh black pepper
3 - 4 small sprigs fresh rosemary
1 tbsp + 1 tsp olive oil
1 large yellow onion (finely chopped)
4 garlic cloves (chopped)
1 celery stalk (chopped)
1 carrot (chopped)
pinch red pepper flakes (optional)
2 cups Imported crushed tomatoes (Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Omit for Whole30)
2 cups low sodium (fat free chicken broth)
kosher salt and fresh black pepper

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Instructions

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil, brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.
Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes, stirring occasionally, adding water if needed.

Nutrition Information

Show Details

Serving 3oz chicken, 1/2 cup sauce Calories 221kcal (11%) Carbohydrates 6g (2%) Protein 29.5g (59%) Fat 7.5g (12%) Saturated Fat 2g (10%) Cholesterol 133mg (44%) Sodium 362mg (15%) Fiber 1.5g (6%) Sugar 3g (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 221 kcal

% Daily Value*

Serving	3oz chicken, 1/2 cup sauce
Calories	221kcal	11%
Carbohydrates	6g	2%
Protein	29.5g	59%
Fat	7.5g	12%
Saturated Fat	2g	10%
Cholesterol	133mg	44%
Sodium	362mg	15%
Fiber	1.5g	6%
Sugar	3g	6%