Pollo in Potacchio Recipe

Pollo in Potacchio Recipe

How To Make Pollo in Potacchio

An Italian favorite, Pollo in Potacchio is a braised chicken dish cooked to fork-tender tossed with tomatoes, rosemary, and garlic. Goes well with pasta.

Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes

Serves:

Ingredients

  • 10chicken thighs on the bone,skinless, 5 oz each
  • kosher salt and fresh black pepper
  • 4rosemary sprigs,small, fresh
  • 1tbspolive oil,plus 1 teaspoon
  • 1yellow onion,large, finely chopped
  • 4garlic cloves,chopped
  • 1celery stalk,chopped
  • 1carrot,chopped
  • red pepper flakes,optional
  • 2cupstomatoes,imported, crushed, Tuttoroso
  • ¼tspdried marjoram
  • ¼cupdry white wine,omit for Whole30
  • 2cupschicken broth,low sodium, fat free
  • kosher salt and fresh black pepper

Instructions

  1. Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat.

  2. Add 1 tablespoon of oil. When hot, add the chicken and sear until browned on all sides for about 6 to 7 minutes on each side. Transfer chicken to a dish and set aside.

  3. Sauté garlic and onions in remaining oil; sauté until golden for about 3 minutes, stirring occasionally.

  4. Add celery and carrots and saute on medium-low for about 2 to 3 minutes until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

  5. Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste, and simmer for 30 minutes.

  6. Add the chicken and rosemary to the sauce, partially cover, and cook slowly on low heat for another 25 to 30 minutes, stirring occasionally, adding water if needed.

  7. 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.

  8. Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add ½ tablespoon of oil, brown half of the chicken, and sear until browned on all sides for about 6 to 7 minutes on each side.

  9. Transfer chicken to a dish and set aside, repeat with the remaining ½ tablespoon oil and chicken. Set aside.

  10. Add remaining teaspoon oil, add garlic, onions, celery, and carrots and saute on medium-low for about 3 to 4 minutes until soft.

  11. Add the wine and 1 cup of chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

  12. Add tomatoes and marjoram. Adjust the salt and pepper to taste and mix.

  13. Return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure for 30 minutes then naturally release.

Nutrition

  • Calories: 483.10kcal
  • Fat: 34.26g
  • Saturated Fat: 9.17g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 14.71g
  • Polyunsaturated Fat: 7.01g
  • Carbohydrates: 7.35g
  • Fiber: 1.58g
  • Sugar: 2.50g
  • Protein: 33.92g
  • Cholesterol: 190.58mg
  • Sodium: 710.82mg
  • Calcium: 42.14mg
  • Potassium: 609.83mg
  • Iron: 1.92mg
  • Vitamin A: 112.67µg
  • Vitamin C: 6.41mg
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