Oct 7, 2011

Pollo in Potacchio



Braised chicken with rosemary, garlic and tomato sauce. The chicken slowly cooks until it's fork tender, a perfect dish to make on a lazy Sunday afternoon. My 2 year old gave it a thumbs up!

I think this would be perfect served with pasta or polenta on the side, it's an inexpensive meal the whole family will love. I listed the nutritional info for one thigh, which is perfect if you have this with a side dish, but some may want two pieces so keep this in mind if you are serving a crowd.

For those of you who don't own a Dutch oven, a heavy pot with a lid would work fine. I also think you can easily adjust this to work in your crock pot and I've included directions on how to make the adjustments.

This recipe was inspired from my trip to DC. While there I had lunch at The National Gallery of Art at the Garden Café Italia...


They have a really great buffet with an Italian menu developed by Chef Trabocchi. The buffet has an array of cured meats, served with artisan bread, Parmigiano-Reggiano cheese and marinated olives, salad, pasta, eggplant and chicken.


Pollo in Potacchio was one of the dishes on the buffet that I tried and I knew I wanted to recreate. They served all their hot dishes in Dutch ovens which I thought was fitting for the rustic dishes they served.




An added bonus for lunching at The National Gallery of Art... to look at the only painting by Leonardo da Vinci in the Americas!


Almost all of the museums in DC are open free to the public, which I think is great because you can pop in and out of each one as many times as you want. This makes a trip to DC very affordable if you are traveling with a family on a budget. If you are planning a trip to Washington DC, check out 100 Free Things To Do in DC.


Pollo in Potacchio
Inspired by Chef Trabocchi
Skinnytaste.com
Servings: 5 - 10 • Serving Size: 1 thigh with sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 123 • Fat: 4.6 g • Protein: 14.3 g • Carb: 4.1 g • Fiber: 0.7 g • Sugar: 0.5 g

Sodium: 186.4


Ingredients:
  • 10 skinless chicken thighs (with bone)
  • 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 (Pinot Grigio)
  • 2 cups low sodium, fat free chicken broth
  • kosher salt and fresh black pepper

Directions:

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.

For the Crock pot:  

Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed. Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes.

148 comments :

  1. Looks like another good recipe...will try it this weekend. One question - how much carrots and celery? You mention it in the instructions but not in the list of ingredients.

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  2. Thanks for noticing! I will fix that, 1 carrot, 1 celery stalk.

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  3. Gina,
    This sounds amazing but I have a question: you do not list carrots and celery as an ingredient, but you mention them in the cooking instructions...Can you clarify? Thanks.

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  4. This recipe is begging to be thrown into next week's line up for dinner! Crock pot makes for a happy girl as well!

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  5. Have you tried this with just using extra chicken broth in place of the white wine? Or is the wine a mandatory ingredient for the best flavor?

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  6. I am in awe of that large wheel of Parmigiano-Reggiano cheese - WOW!! I have been to DC a few times since my brother lives in Alexandria - can't wait to go back and put this place on my list :). This recipe has already been added to the menu for next week - YUM!!

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  7. Yum! This sounds great! Thanks for sharing.

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  8. Hi Gina-
    This looks great. Do you think it would be just as good with boneless skinless chicken breasts?

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  9. Wow.. That recipe looks great Gina! I might spice it up more!

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  10. I'm really excited to try this! It looks delicious! I love the National Gallery (was just there last weekend, actually)! During our visit last year, my husband and I had lunch in the museum cafe and the food was fresh and delicious. I can't wait to make your version, Gina! Your recipes never fail- I'm always complimented when I make something of yours, and everyone wants the recipe! I can't thank you enough for making your light, flavorful recipes available!

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  11. Is it a silly question to ask how you would serve this? Just with crusty bread, with noodles, any other sides?

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  12. Originally this calls for a lot more wine, so I cut it back to 2 oz which is next to nothing. I think the wine adds to the flavor, but if you prefer to cook without it, replace it with chicken broth.

    Christine, I would love to have that large wheel of Parmigiano-Reggiano cheese!

    Jessica, if you use chicken breast, I would make it with the bones, they add so much flavor.

    Thanks Cate, sounds like we were there at the same time!

    MDmom- I mentioned above, I would serve this with pasta like papardelle or spaghetti, or even polenta on the side.

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  13. The chicken was delicious. I added a little more crushed tomatoes (the whole can) and the sauce was thinner than I think it should have been. However, I'm using it for a spagetti sauce tomorrow. Wow, what flavor.

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  14. Has anyone tried this in the crock pot yet? I recently was given a new crock pot to replace the nightmare of one I had before (seriously it was possessed). I've been too scared to cook in my new one, but this recipe looks amazing. I bought all ingredients today so that I can make it tomorrow. Just curious how the crock pot version turned out :) Thanks!

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  15. My hubby would adore this! Looks great.

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  16. I love your blog. I'm writing from Italy.
    I'm your google followers now!
    If you want, come to visit me, you are welcome.
    www.lamagicazucca.blogspot.com

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  17. I'm making this tonight and thinking of having quinoa with it. Any suggestions for how best to cook the quinoa to compliment it?

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    1. Perhaps in broth, although the sauce has plenty of flavor to compliment the quinoa.

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  18. Made this last night and it was terrific! Just served it with some crusty bread to sop up the fabulous sauce and some roasted cauliflower. A very hearty satisfying meal. Husband gave it two thumbs up! And, I took the remainder and froze it for another great meal in a week or so. Thanks!

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  19. This is great! Cooking it now!

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  20. I just ate the leftovers for lunch, my husband, daughters, everyone loved it.

    I think quinoa would be great on the side, I would cook it in chicken broth.

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  21. I would love to have this for dinner tonight! It looks amazing!

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  22. Can't wait to make this! It's chilly and rainy here and this recipe sounds like the perfect one to fix a dreary day.

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  23. Gina,

    What if you wanted to make this in a pressure cooker? We just got one and would love to try it out, but we know pretty much nothing about it.

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  24. Yum. The fam loved it. Used boneless thighs and upped the wine to chicken broth ratio. Will make it again for sure!

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  25. I made this today in the crockpot, and i think in the future i might reduce or leave out the chicken broth because it came out way too watery. I ended up reducing it on the stove and serving it over parmesan grits, it was out of this world :)

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  26. This looks so yummy, can't wait to try it. You've won an award over at my blog!

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  27. @ Diana - Haven't tried this one yet, but I love using my crockpot all winter. One suggestion, try the crockpot liner bags. They are in the aisle with the sandwich bags and alum foil. Once you use them you will love your crockpot even more because you will never have to soak and scrub!

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  28. ummm YUM!!!!!!!!!!!! def going on my grocery list next week, thanks!!

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  29. I am making this now however could not find the thighs n the bone even with the skin that I could have removed so I just got the skinless boneless one. I am making this for dinner tomorrow so I'm sure after sitting over night it will be yummy.

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  30. made this for dinner tonight in the crockpot, loved it. I made a full batch of sauce and half the chicken.

    Served his over pasta, mine over spinach. WINNER!

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  31. I made this for dinner tonight. It was so comforting having it bubbling away on the stove filling my home with the aroma of tomatoes, garlic and rosemary. My children ate it over pasta and I ate it over cauliflower. Thanks for sharing this. It will be a regular at my house!
    Mela

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  32. I made this tonight and it was DELICIOUS! It was perfect on a cold night. I used the whole can of crushed tomatoes and added a bit of tomato paste to make it a bit richer tasting. So happy to have leftovers and loved the sauciness. I had it with brown rice. Thanks for another great recipe, Gina!

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  33. WOW! I made it in a crockpot and it came out more like soup, but great flavor! I added orzo to mine.

    LOVE THIS SITE!

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  34. Gina - I'm making this in the crockpot later this week, and after reading the comments I'm thinking of halving the broth to only 1 cup. do you think this will help to make it not so soup-y, or are 2 cups needed for maximum flavor?

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  35. Fantastic! My two year old also loved it! It would be delicious with polenta, but we had to settle for some vermicelli since it was all we had in the house.

    We used a mixture of thighs and breasts. Also, I upped the wine since you said it added to the flavor. We inadvertently added 3 cups of crushed tomatoes, but it was so good nonetheless!

    Definitely making again!

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  36. I made this over the weekend, mostly to the letter. Here's the few changes I made:
    Half chicken thighs and half chicken breasts (bone in) were used and instead of white wine, I used red so I could enjoy drinking the rest of it (I don't particularly like drinking white wine)!
    I also used the whole can of crushed tomatoes like some others and had no problems with the consistency.
    After the chicken was done, I took it out of the pot, shredded and de-boned it and added it back in. I then added my cooked pasta to the mix and served it like that with LOTS of Parmesan cheese on top.
    Yum! Thanks for the great recipe!

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  37. I added 2 lbs of cooked kidney beans the last two hours of cooking in crock pot (dry not canned) and it was F.A.B.U.L.O.U.S. Thanks for this recipe, I had never heard of this...it is a keeper. I served over rice. I've been teaching my 9 year old that a crock pot is a girl's best friend...this helps prove the point for sure! Great blog...love your recipes.

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  38. So delicious... made this as a mid-week meal and thought it was delicous! Served it with pasta and a salad. I think it's "company worthy" because it is so yummy!

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  39. I think this would be great in a pressure cooker, but will probably only need to cook about 20 minutes with the chicken.

    I think cutting the chicken broth To 1 cup for the crock pot would work out perfectly. I thought about that after I posted, simmered on the stove it evaporates and thickens, but in the crock you don't lose any liquids.

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  40. I loved hearing all your changes!

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  41. I made this for supper last nite and served it over speghetti, it was awesome, it is a keeper!!
    Thanks so much!!!

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  42. I made this for dinner last night using the slow cooker method, but I only used 1 cup chicken broth and no wine, and it was still pretty liquidy. I think just the tomatoes would be enough liquid to deglaze the pan and provide enough sauce. I used 2 bone in chicken breast and 6 bone in chicken thighs to make it a little leaner. I served it over a little polenta cooked with almond milk and some steamed broccoli.

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  43. Made this last night! It was incredible. I cooked it all day on simmer in my dutch oven on the stove, just stirring and checking occasionally. Rich, thick and soooooo tasty. Thanks so much.

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  44. Can you tell me what the point difference would be for boneless skinless chicken breasts, instead of the the thighs? I'm making this tonight! Sound wonderful!

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  45. Gina, I have been using many of your recipe's over the last month and I have to say how great of a resource you have been. This recipe in particular was a great hit. My husband and kids got pulled on the weight loss wagon with me (I'm not a restaurant) so I try hard to cook meals everyone will like. This was so good my husband stole the leftovers for his lunch today. Thanks so much. Natalie

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  46. Wow! Delicious! Made this for my kids & neighbour tonight & everyone LOVED it. Thank you!

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  47. Gina,
    I am a relatively new to your blog. Of the 6 recipes I've tried ALL of them have been incredibly flavorful.

    Just wanted to tell you my experience with this particular dish. I was pushed to the wall yesterday morning. So, I improvised.

    I did not braise the chicken or saute the veggies. Instead, I cut up the onion, garlic, celery and carrots. I put 4 boneless skinless chicken breasts in the crock pot having salted and peppered them and then put the veggies on top. After that, I added the red pepper flakes and crushed tomoatoes. Given that I didn't have dried marjoram or fresh rosemary but I did have fresh basil and oregano, I added some of the fresh basil and oregano I chopped.

    I was a bit confused by your directions for the crock pot around adding the wine and chicken stock (I didn't have the wine but wasn't sure if you were saying to leave both of them out for crock pot purposes.) So, I took a teaspoon of Better Than Bouillon chicken paste and mixed it with a little bit of chicken stock that I added to be sure there would be enough liquid. I cooked for 8 hours on low.

    My hubby came in and decided to shred the chicken. OMG...it was absolutely delicious over some brown rice cooked in chicken stock. My 3 1/2 year old twins AND 15 year old loved it as did hubby and I (we added some steamed peas one night and broccoli another. Thank you so much for your hard work. It has made my life immensely easier and our diet much healthier!

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  48. oh my gosh is that good

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  49. This recipe was a total hit with me & my hubby. Does not taste like a skinny recipe in the slightest! A word from the wise - don't leave out the wine unless you absolutely have to. It gives the dish a very fantastic flavor. I froze my leftover chicken individually in baggies (with sauce, of course) for lunches & then used the leftover sauce for meatballs the next day. MMMMMM, so GOOD! Thanks Gina!

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  50. I made this last week and it was really good with Smart Taste extra wide noodles. Fantastic!

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  51. I made this last week and I could not believe how tasty it was! Thanks for the recipe!

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  52. Whitney, I agree! Keep the wine! : )

    This one will be a regular in my house.

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  53. I made this tonight. Absolutely delicious. Simple and economical as well. I made potato gnocchi for a side. Thanks again for all you do Gina. I say it every time but I don't know what I would do without you. I have been cooking from your blog for a year and have never been disappointed. Time for a cookbook!

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  54. I made this and it came out really watery and didn't have the same color but maybe because I used fresh tomatoes instead of canned? it came out good tho but more like a caldo than anything

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  55. I have made several of your recipes and this one was my favorite so far! I added extra red pepper flakes because my family likes spicy foods. I also had some mushrooms that I needed to use, so I added those. The sauce simmering with the rosemary made the house smell wonderful!

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  56. Hi Gina!! This is in my crock pot at home right now, can't wait to see how it turned out. My husband just got home and says it smells amazing. You are the best, thank you so much! I cook from your site at least once a week. Love love love.

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  57. I'm relatively new to your site, but everything I have tried has been so deliciously flavorful! I made this last night, and my fiance kept proclaiming that it was 'SO GOOD!" Super Easy, too! It's being added into our favorite recipe category! Thanks so much :)

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  58. I made it with chicken legs (just trimmed the skin off). Wow! This was delicious!

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  59. This was so good. Seriously-wow. I've never used fresh rosemary before and it tasted so different from dried. I will definitely make this again!

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  60. This might be the best chicken recipe I've ever made (I blogged about it too!). THANK YOU for posting it! I already can't wait to make it again!

    www.hotdogonacoldnight.blogspot.com

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  61. I am making this right now and it smells delicious. Do you remember what the total weight of your chicken was raw? When I put all the values into the WW calculator it comes to 5 pts each piece.

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    1. 3 3/4 oz with the bone, when I weighed without the bone it's 3 oz. I feel like 30 oz raw boneless skinless thigh would be perfect for calculating this whole pot.

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  62. Just jumping on the wagon to say that this was amazing!!! Served it to guests last night over pan fried polenta, with a side salad of roasted butternut squash, spinach, cranberries and walnuts with warm cider dressing. My guests raved about the dinner all night!!!

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  63. I just love this recipe, it is so good. I even used the leftover broth and added to my homemade vegetable soup. This is the best site ever and I hope that one day you will write a cookbook and let us all know...I would buy it in a heart beat. Thank you so much for all the awesome recipes and the pictures also.
    Diane WW member...

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  64. This was stellar! I was shocked at how rich it was! I did it crockpot style and with 45 minutes left I cranked the heat to high and took of the lid. I thought the sauce was a perfect consistency!

    I agree with the poster that said don't leave out the wine. I actually eyeballed it and probably put in closer to 1/2 c. Might have affected the points a bit but man was it worth it!!

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  65. I made this tonight & it was delicious! I made it exactly as you said & served it over "No Yolk" noodles with a side of green beans. Next time I'll try it in the crockpot. This was a hit with my 5 & 7 year old as well as my hubby & I. Thanks for another keeper!

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  66. I made this last night for dinner and both my husband and I took the leftovers to work for lunch. It was great last night, but it's fantastic today, even without the wine ( I didn't have any on hand). I upped the garlic to 8 cloves (we love garlic) and added lots of red pepper flakes, but it had plenty of rich chicken-y flavor so it would be excellent if you make it as written.

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  67. I love your cooking!
    I have to admit you have inspired me so much. Today I was in the blues and couldn't decide on what to fix for dinner. I saw this and made some changes to it but it was amazing.
    I made this recipe for me and my hubby only so 4 chicken tights skinless-bone in; I substituted the wine for 4 Tbs of tequila; used diced tomatoes and some tomato sauce/pure mix 1c. I used 3 cloves garlic and 1 big onion onion. I used fresh oregano, rosemary and oregano; everything else was halved. I cooked it all in my pressure cooker and when it came to simmer I closed that baby and cooked it in med-high for 30 mins. It was AMAZING !

    I served it over white rice cooked with a bit of frozen corn, a garlic clove and some springs of parsley. YUM YUM !

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  68. Tequila! Now that's different! I love my pressure cooker!

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  69. I had no wine and went for it, lol. It was great thanks for been the inspiration <3

    I got my pressure cooker as a wedding gift over 2 years ago, this is the first time I used it.
    I will try making frijoles de la olla with them today. We will see how that turns out.

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  70. Can't wait to make this. I popped across the border to Maine today (I live in Canada) and was super excited to find Tuttorso tomatoes at Walmart. I've been wanting to try them since you rave about them. Will make with breasts though as I don't care for dark meat.

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  71. I love my pressure cooker!

    Tanya, great! I'm sure you'll love it!

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  72. I have this in the crockpot right now and cannot wait to surprise my husband with it tonight! I will be serving it with some penne (it is Halloween - gotta keep it simple) and a side of steamed broccoli with parmesan and lemon. Thanks for the recipe!

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  73. Gina, I stumbled across your web site 2 weeks ago, after re-joining WW and couldn't wait to try this recipe. I decided to try it out this evening after work.

    I left out the wine and since I didn't have any marjoram, I used a blend of tarragon, rosemary, oregano and parsley. I served it over whole grain Angel Hair pasta. It came out yummy. Even my two-year old ate it, so I now consider you a miracle-worker! I will definitely make this one again! Thanks so much!

    P.S. This is the 2nd time I've tried one of your recipes (I made the pumpkin cupcakes last weekend - yum!)

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  74. My two year old gobbled this up!!

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  75. This was so so good! I didn't have any marjoram or wine so I substituted vodka and added light oregano instead. It's going into this week's menu too! Thanks, Gina!

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  76. Amazing! Just had it tonight. I'm not usually crazy about dark meat, but this was delicious. So hearty and great for cooler weather. Yum.

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  77. Do you think this would be ok if I halved the recipe and used boneless thighs?

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  78. I was going to ask the same thing. I bought boneless, skinless because they were on sale and I would just like to use those.

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  79. I think the bones add flavor, but if that is what you have, you can certainly use it. I still think it;s better on the bone. If you use breast, use it on the bone if possible.

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  80. YUMMY!! Made this last night for my family dinner served over whole wheat penne and a side salad. Everyone 1-35 devoured it! Made it just as you suggested. Thank you!

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  81. my grandmother made this for me a few months back it was a recipe passed down to her from her mother from italy. The only thing different is that she used some vinegar and tomato paste instead of tomatoes. I am tried making it but had no recipe to follow. I am def. going to try this one.

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  82. This is a return review.
    I've made this recipe 5 times so far: as directed (on the stove with vine), using just chicken broth and no vine, in the slow cooker,twice in the slow cooker with browning, and once without browning the chicken first because I was short on time that morning. Every single time it came out wonderful, and it's a very forgiving recipe. If you make it in a slowcooker, the browning adds a lot of flavor, but it's still perfectly okay without browning it. It is definitely staying in the weekly rotation. Thank you, Gina!

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  83. This was so yummy. We had it over rice and had caramelized brussel sprouts on the side.
    We used red wine instead of white since theat is what we had in the house. I had it again for lunch today!

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  84. This recipe is amazing! I loved it as did my husband and toddler! I didn't do it in the slow cooker.

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  85. OH SO GOOD! Made this last night! Brother in law raved!! I let the chicken simmer almost an hour. Served with rice, veggie and crusty bread! Will do this again!! Saved that delicious sauce to eat even without the chicken! Great recipe!

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  86. I served this over Parmesan roasted cauliflower for me and gave the kids pasta....hubby chose to have it with the cauliflower! Out of this world delicious!

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  87. I'm making this tonight - I can't wait!!

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  88. I am making this tonight also. Can I use Chardonnay instead of Pinot grigio?

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  89. Just wondering what dried marjoram is? And where do you find it in the store? This recipe sounds delicious, especially after reading all the comments!

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  90. DO you ever use a pressure cooker instead of a crockpot? Wondering how that would change the instructions. I like the speed of the pressure cooker.

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  91. I made this dish for NYE supper with friends and we all loved it. I had one piece left over which I ate today with mashed potatoes and steamed broccoli. It was fantastic both times so thank you very much. I blogged about it today too. I look forward to trying more of your recipes.

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  92. I'd like to make this tomorrow, but I don't like rosemary. What would be a suitable substitute? Thanks! I LOVE your site!

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  93. Could this be made in a crock on high vs low? Any ideas how much time that might take?

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  94. Yes, you can use Chardonnay instead.

    Lisa, dried marjoram is sold in the spice aisle.

    Rosemary really is a key ingredient in this dish, leaving it out would change the taste but of course, if you don't like it, use another dried herb. Maybe thyme.

    I'm sure you can do this on high in the crock pot, my guess is 4-6 hours. I would prefer low as not to burn the sauce, some slow cookers run hotter than others.

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  95. Gina, I have a really hard time finding chicken breasts and chicken thighs skinless but still on the bone. It's always either skin and bone or skinless and boneless. I live in Northern Virginia do you have any grocery chains you could recommend I look?

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  96. Yum yum, I made this tonight and it was a hit. I served it over whole wheat penne pasta and my husband and I loved it. Will do it again for some of my nieghbors on weight watchers. Thanks for all your work. You sure make it easier to stick to the program.

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  97. Corey - buy them with the skin on and just peel the skin off when you are ready.

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  98. I started counting calories with the New Year and this is THE.BEST.DISH I've ever eaten on a diet. It's perfect. It's lovely. It smells delightful and tastes even better. My husband loved it and drank the sauce right out of the dutch oven. Thanks, Gina, for sharing healthy, very tasty food!

    Leslie

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  99. Could I freeze this recipe first then put in crock pot and cook.

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  100. made this last night. it was amazing!!! my fiance is already asking when we can have it again.

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  101. Made this tonight and the whole family loved it. Ages ranging from 5 to 35. Didn't have marjoram, used basil and oregano instead. Also halved all the ingredients except for the wine oops. Used the whole can of tomatoes even though I halved the ingredients. Made spaghetti squash for the extra sauce and a side of the garlic & oil green beans (another recipe on here). All was wonderful!

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  102. Really enjoyed this recipe. Made the crockpot version and think I will cook it a little less next time as the chicken was falling apart at 7 hrs.

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  103. Made this tonight, LOVED IT! Such a good flavor. I changed it a little bit by adding orzo pasta to the last ten minutes of it. It absorbed a lot of the broth so it wasn't really soupy but it had a great flavor. The 3 year old wasn't a fan (he's our picky eater) but everyone else liked it.

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  104. Gina, this was fantastic! My skeptical husband wanted to make sure that I added this to our regular rotation because he loved it so much. I added a whole 28 oz can of crushed tomatoes and simmered longer to reduce the sauce more. I ended up serving it over couscous and it was wonderful. Reminded me of some delicious couscous I had years ago in France! Thanks so much for the recipe!

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  105. Fantastic!! Made with boneless skinless chicken breasts and it still turned out great!

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  106. Thanks for another fabulous recipe! Cooked tonight with rave reviews as always. Served with polenta and fresh green beans. Can't wait for left overs for lunch tomorrow!

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  107. This may be the first recipe in here that I've tried and did not love. I used the crock pot for this, and the final dish didn't turn out a vibrant red tomato color like you had, but more on the brownish side. The taste is ok. I did make some adjustments like no marjoram (because I didn't have any), and I used white grape juice for the wine. As this was cooking the texture of the dish actually reminded me of an Indonesian braised chicken dish that I grew up with called "semur". So I ended up changing the recipe after it's done, I added some Indonesian sweet soy sauce and nutmeg. It's all good. Thank you for sharing! :)

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  108. Thanks for sharing this recipe. I made it tonight and my husband loved, loved it. I can't wait to make some of the other recipes.

    Manya

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  109. I'm always looking for a Yummy recipe. This one also seems to be HCG 1ST 3 Weeks off the diet friendly (leaving out the wine.) I'm putting this one in my yummy yummy tummy recipe book, for what to cook on a chilly day.

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  110. I really didn't like the texture of the carrot and celery. Do you think it would be okay to blend them, so that they add to the taste but I don't get the weird texture of them when eating? Would it change the points in any way?

    Sarah

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    1. I did blend it in the food processor. (picky kid/teen eaters). It was fantastic! Serving it tonight over backed polenta. Can't wait!

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    2. Aww thanks for letting me know! It's the one reason I keep putting off making it again.

      Enjoy! :)

      Sarah

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  111. This recipe is absolutely AMAZING! What flavor! It's almost done now, and I'm serving it with polenta slices for me and over rice for my husband, with a salad to start. I've made several of your recipes and all except one has been fabulous! Thank you for helping me eat healthy, but still enjoy food!

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  112. I pulled the chicken and served over quinoa! YUMYUM!

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  113. This was so good! I just heated it up at work for lunch and it even makes a great leftover. This is now in my regular mix!

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  114. My husband and I made this last night and it was amazing. He was browning the chicken and had finished before I noticed that he hadn't taken the skin off of the thighs as per the recipe and he mutinied when I suggest we remove the skin and re-brown, so ours wasn't exactly the healthy version. ^_^ But it was amazing and really quite easy overall and we're really looking forward to the leftovers today! Thanks for a delicious recipe we plan on making many many times!

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  115. This is one of our favorite things to do on a Sunday afternoon - we live in Alexandria and go to the Cafe a few times a year.

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  116. I made this tonight but I used chicken with skin on. How much do you think it effects the nutrition?

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  117. This looks fantastic. One question, the crushed tomatoes, if you cant find the ones you recommend what would you substitute?
    Thank you! Miranda

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  118. Will a riesling work?

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  119. This meal has quickly become a family favorite. Thank you.

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  120. I couldn't have said it better myself...

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  121. Holy moly this was so darn good! Even better the next day! My husband always says, "Gina never dissapoints!" You never do. This one is a keeper! Now I have to try it in the pressure cooker like I see others have done.

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  122. I made this today. It is so good! I made half the recipe and it came out perfect. I used Dei Fratelli brand of crushed tomatoes because I like their product and I used a Cabernet Sauvignon for the wine. This was really easy and quick to make and very flavorful. I am so glad to have found a healthy recipe that uses chicken thighs instead of breasts. Will be making this one regularly.

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  123. Very good. Added a bit of cauliflower and kale to up the veggie content. Served it with quinoa. Yum.

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  124. I made this tonight in the crockpot. It was delicious! Thanks so much for all of your tasty and healthy recipes!

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  125. Delicious! Two thumbs up from the entire family.

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  126. Oh my gosh! I just made this, what an amazing dish!

    This is such a great sauce, with so much flavour. I didn't have any wine, crushed tomatoes or fresh rosemary, so I used chicken stock in place of the wine, no salt huntz tomato sauce & a few fresh cocktail tomatoes in place of the crushed tomatoes, and some dried rosemary... Can't wait to try it again with all of the right ingredients! I love that this recipe seems to be forgiving!

    Fabulous! Thank you!

    Sarah

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  127. I am eating this right now and it is fabulous. I served over a bed of spaghetti squash. My two year old is all over it! I think your recipes are 805% responsible for my success on weight watchers; I wouldnt be able to keep at it without these delicious and flavorful recipes!

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  128. Yummo Gina! Mine is still cooking but I keep tasting the sauce and it's yummy. It's a bit thin but I think I put too much broth in. I hate dry wines-pino grigio, chardonnay and the like-but the flavor is amazing! That's 2 for 2 with your recipes that my picky teens like!

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  129. Wow is all I can say!! This was so yummy, the whole family loved it. Thanks!

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  130. I have this in the crockpot right now. I didn't have any white wine, so I used sherry. Also, since I was putting this in the CP at 7am, I fudged on the crushed tomatoes and put in the whole can. (oops) So, I guess I will have a lot of leftover sauce. I like the idea of having extra sauce to use again for something else. I haven't decided what I will serve it over, I have whole wheat penne, rice, and whole wheat gnoochi on hand.

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  131. I'm making it tonight!! I can smell it already!I would like to add small potatoes to it. I am not very experienced with crockpot so I'm not sure if I should put it all together and let it cook for hours or add it at the end. please help !

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    1. I think I would add them later, not sure how long they would take in the crock pot.

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  132. I've recently become obsessed with your site and would like to thank you for all the fabulous recipes!! Made this for dinner last night and it was fantastic! I don't usually use chicken thighs but they were so good in this! Also, I love to cook with wine, especially white wine, and a good tip for cooks is to buy a 4-pack of those little mini bottles of pinot grigio... they're cheap, actually not bad-tasting, and you don't have to open up a whole bottle of white just to use a little in a recipe! I keep them stocked in my pantry with the other canned recipe staples. Thanks again for the GREAT recipes, Gina!!

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  133. OOOPS, I put in 2 big cans instead of 2 cups of crushed tomatoes! No wonder it had so much more sauce than yours! I guess I wasn't paying attention. It was still very delicious, but next time I will make it with much less of the tomatoes. :)

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  134. Looks like a great recipe. I made it in the crock pot to a t and my sauce looks nothing like this. It looks the same as when I added all the sautéed vegetable. :( it delicious but I'm sad my sauce isn't right. It doer make sense. Did you purée it?

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  135. Could you just throw everything into the crock pot and not brown the meat first? Or is it necessary to brown first and cook the veggies? Thanks!

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  136. Help! I want to make this in the crock pot for tonight but don't have 8 hours - can I cook for less time on High??

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  137. Gina, You are a gift from GOD! I love to cook and you have made it so easy to stay on track and loose my first 50 lbs.- I can't wait to cook off the next 50. I made this last night and OMG - I won't be putting my dutch oven away anytime soon!!!!!!!!!!!!!!!!!!!!

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  138. Gina - the print link on this recipe doesn't seem to be working?

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  139. You sure? It worked ok for me.

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  140. I love Italian food, and right now I cook something from their country's traditional

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  141. I've had this pinned for ages and finally made it yesterday. I was planning to do it on the stovetop, but something came up meaning I'd have to be out for a bit around dinner time. I didn't have 8 hours, but followed the crock pot directions and cooked on high for 4 hours with the lid on, then 1 hour with the lid off. I threw in some chopped fresh spinach for the last ten minutes or so. It was still pretty liquidy, but I just broke up the chicken into pieces (I'd used boneless thighs) and served it over polenta as a stew. It's so good, I'll do it the same way again next time. I'm already looking forward to lunch so I can have some leftovers!

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  142. Gina, I just wondered how this is different than chicken Cacciatore? It's almost identical in ingredients so I wondered what the Pattchio means?
    I am going to have to make this for myself in the next week. Just started back to work so this will be a time saver for me! Thanks for ALL of your wonderful recipes and for sharing them with us freely. I love you for that!!

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