Description
Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. Great served with pasta, noodles, spaghetti squash or polenta.
Yield: 10servings | Serving Size: 3oz chicken, 1/2 cup sauce
Ingredients
10skinless chicken thighs on the bone, 5 oz each
kosher salt and fresh black pepper
3 4small sprigs fresh rosemary
1tbsp+ 1 tsp olive oil
1large yellow onion, finely chopped
4garlic cloves, chopped
1celery stalk, chopped
1carrot, chopped
pinchred pepper flakes, optional
2cupsImported crushed tomatoes, Tuttoroso
1/4tspdried marjoram
1/4cupdry white wine, Omit for Whole30
2cupslow sodium, fat free chicken broth
kosher salt and fresh black pepper
Instructions
Dutch Oven
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.
- 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 tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
- 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.
Slow Cooker:
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.
Instant Pot:
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.
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, 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.
Last Step:
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Nutrition
Serving: 3oz chicken, 1/2 cup sauce, Calories: 221kcal, Carbohydrates: 6g, Protein: 29.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 133mg, Sodium: 362mg, Fiber: 1.5g, Sugar: 3g
