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
Servings:10 • Serving Size: 1 thigh with sauce • Points +: 3 pts • Smart Points: 5
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


  • 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


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.