Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
User Reviews
4.9
Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
Description
This recipe starts by seasoning chicken thighs with kosher salt and pepper, then searing them in olive oil until browned on all sides. Vegetables including finely chopped onion, garlic, celery, and carrot are sautéed with optional red pepper flakes for a gentle heat. Crushed tomatoes, dried marjoram, white wine, and chicken broth are added to create a flavorful braising liquid. The chicken is returned to the pot and cooked slowly either on the stovetop, in a slow cooker for 8 hours, or using an Instant Pot's sauté and pressure cooking functions.
The long, moist cooking method breaks down connective tissue, resulting in juicy, tender chicken infused with herbal notes from rosemary and marjoram, and a bright acidity from tomatoes and wine. The vegetables soften and meld with the broth, giving a hearty background flavor. This dish pairs well with starches like polenta, rice, or crusty bread to soak up the sauce.
Ingredients
- 10 chicken thighs 5 oz each, skinless, on the bone
- kosher salt fresh
- black pepper fresh
- 3 - 4 rosemary small sprigs, fresh
- 1 tbsp olive oil 1 tsp
- 1 yellow onion finely chopped, large
- 4 garlic chopped, cloves
- 1 celery chopped, stalk
- 1 carrot (chopped)
- pinch red pepper flakes (optional)
- 2 cups crushed tomatoes Tuttoroso, imported
- 1/4 tsp marjoram dried
- 1/4 cup white wine Omit for Whole30, dry
- 2 cups low sodium (fat free chicken broth)
- kosher salt fresh
- black pepper fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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