Skinnytaste > Main Ingredient > Chicken Recipes > Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

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Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it’s fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.
Pollo in Potacchio

An inexpensive dish the whole family will love! Can be made in the Dutch oven, slow cooker or Instant Pot, I’ve included directions for all.

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.

I first tried this dish in Washington DC while having lunch in The National Gallery of Art’s Garden Café Italia back in 2011. I have to say, there’s nothing quite like having a delicious Italian meal in the same building that houses the only painting by Leonardo da Vinci in all of the US.

They had a really great rustic buffet with an Italian menu developed by Chef Trabocchi. The buffet had 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.

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 is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.

I’ve recently added Instant Pot (affil link) directions and took the opportunity to re-shoot it. You can make this with a whole chicken cut up, or use your favorite chicken parts. This would be great with chicken breasts as well, just be sure to leave them on the bone. Leftovers can be frozen.

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.

More chicken recipes you may enjoy:

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles or polenta.

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Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

4.84 from 37 votes
Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.
Course: Dinner
Cuisine: Italian
Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Yield: 10 servings
Serving Size: 3 oz chicken, 1/2 cup sauce


  • 10 skinless chicken thighs on the bone, 5 oz each
  • 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, Omit for Whole30
  • 2 cups low sodium, fat free chicken broth
  • kosher salt and fresh black pepper


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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Serving: 3 oz chicken, 1/2 cup sauce, Calories: 221 kcal, Carbohydrates: 6 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 133 mg, Sodium: 362 mg, Fiber: 1.5 g, Sugar: 3 g


Photo credit: A Beautiful Plate

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260 comments on “Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)”

  1. This is one of the best dishes I have ever made. Although I am an InstantPot devotee I make this in my cast iron pan. Best made with the thighs recommended in the recipe. They are moist and add so much to the flavor of the dish. I am not a devotee of chicken breast – it is always too dry. Making it again for company tonight. I love to make this dish and freeze portions for nights I don’t want to cook. It freezes beautifully. Served with rice or orzo it is delicious.

  2. This is one of the best dishes I have ever made. Although I am an InstantPot devotee I make this in my cast iron pan. Best made with the thighs recommended in the recipe. They are moist and add so much to the flavor of the dish. I am not a devotee of chicken breast – it is always to dry. Served with rice or orzo it is delicious.

  3. I have made this recipe several times over the years. It is very good and never disappoints. I serve with rice or pasta as a side. I have tried chicken breast but always go back to the thighs for taste and tenderness. I also substitute vermouth for wine (if I don’t have wine).

  4. I’ve made this several times and it’s simply delicious.  I serve it on a big pile of spaghetti squash.  I like to make it a day ahead.   It get better and better.

  5. Hi Gina,

    I recently purchased an Instant Pot Pro and have been enjoying it immensely ! I plan to make this delicious recipe and have a few questions: 1. To replace with bone in chicken breasts, would the total weight be the same? (approximately 3 lbs.) 2. Is it okay to use a combination of bone in thighs and breasts? Thank you so much for your recipes – many are on rotation – especially with my sons home for the summer! Best, Nancy

  6. When I input all the nutrition info into the Weight Watchers calculator, the point are off. I get 5 points on blue for this. It’s a great recipe and I loved it – but the point total seems incorrect.

    1. Hi Jennifer! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  7. Hi Gina! Could I use the very similar recipe of this from your Fast & Slow cookbook in the Instant Pot? I’m only seeing a difference in the ratio of crushed toms to chicken broth, and I would prefer to only make 4 bone in thighs. Thoughts? 

  8. I make this all the time! Chicken thighs are the best in a pressure cooker.  Thank you for this go to recipe.

  9. Excellent! As usual, your recipes don’t disappoint! I did the stove top version, served over spaghetti squash. My hubby and I both loved it!

  10. I made this dish in my slow cooker last night but it wasn’t a hit. The sauce seemed more watery than chunky. The flavor of the sauce was pretty good. The ingredients of the sauce made the chicken delicious. I served the chicken over angel hair pasta and used the sauce from this recipe on top of it.  If I made it again, I wouldn’t make it with angel hair pasta.

  11. I made this recipe without wine in a Dutch oven and it was AMAZING! My husband loved it too! I couldn’t find bone in chicken thighs so I just used boneless. I think bone in simply adds flavor. Serving it with polenta was the perfect match. 

  12. This is a great dish but it is not “in potacchio”. What you show is closer to “in umido”(stewed). They are made practically the same way and with the same ingredients. The only difference is that the tomato is the star with “in umido” and you simmer it on low for about an hour. “In potacchio” is braised, meaning it’s cooked in very little liquid and you ‘simmer’ it on a slightly higher heat for 30-40 mins. There should not be a lot of liquid or sauce at the end of the process, just enough to barely cover the chicken. You don’t need a lot of tomato. Actually, you don’t need tomatoes at all, and I’ve been told that traditionally this dish did not use them, but everyone I know uses them and I prefer them. The key thing is that you braise it and not stew it. You can also use “in potacchio” with lamb, rabbit, and even some fish and seafood.

  13. I already have some chicken breasts I need to use. Can I substitute them for the chicken thighs? And should there be any cooking time adjustments? 

  14. Avatar photo
    Megan Widmer

    I did it in the instant pot and my sauce didn’t turn out thick and chunky like yours. I didn’t use imported crushed tomatoes, just regular. Is that wear I went wrong? I also used chicken legs and thighs with the skin on, maybe that’s also part of it?

  15. I tried in the Instant Pot and I think it needed more than the 1 cup of chicken broth….bottom burnt on me, but was salvageable.

  16. This recipe is fantastic!! I had all ingredients on hand for a weeknight meal that was fit for company! I made it in the crockpot with chicken breasts since I didn’t have thighs. I think I would prefer thighs next time but just the same we all enjoyed it! I added fresh green beans during the last 2 hours and it added just the right amount of veggies to the dish. This one is a keeper!

  17. I don’t have chicken thighs but do have breasts on hand, what should I keep in mind if using breasts ? 

  18. I love, love, love this recipe! I add orzo after the chicken is cooked and it is so delicious!!! My whole family loves it, too!

  19. I’m making this recipe tomorrow. If I’m doing crockpot do I only use 1 cup of chicken broth? I want to make sure I read that correctly. 

  20. The flavours in this dish are wonderful. I used the Instant Pot and served it over rigatoni. The carrots were a little overcooked, but I think that’s because I used boneless chicken thighs and didn’t adjust the cooking time to reflect that. My 14 year old took the leftovers to school for lunch the next day, and that’s when I can tell she really liked a recipe. I’ll definitely make this again.

  21. This recipie is amazing!
    I usually don’t care for chicken thighs or tomato based dishes, but love just about everything you post so I thought I’d try it anyways. Wow, I can’t stop thinking about how good this dish was & my family is asking for it again!

  22. Delicious! I made this in the Dutch oven. I added a cup of chicken stock after returning the chicken to the pot (instead of just water as indicated). We served this over zucchini noodles and topped with a bit of Parmesan. The flavor was rich and satisfying! – Healthy comfort food! 

  23. Are the chicken thighs supposed to be fully cooked after 7 minutes on both sides? I’m having trouble determening if they are finished! #ineedameatthermometer

  24. I would like to make this tonight in my instant pot, but, I only have Almyer crushed tomatoes, not an imported type. Will it make a big difference?

  25. I made this tonight in my Instant Pot and it came out delicious! But it came out more as a soup, and not a sauce. Has anyone tried omitting the 1 cup of chicken broth and draining the crushed tomatoes? I wanted a thicker sauce like in the picture. 

  26. This has become an almost weekly staple for my family – I’ve probably made it almost 20 times now. I love the rosemary, but have also used fresh thyme and it’s so good! I usually add a can of (drained) chick peas at the end – once it’s done cooking in the instant pot, Thanks for this and all your other recipes!

  27. Avatar photo
    Ellie Plukas-smith

    Loved this recipe !  Made it in slow cooker. Chicken so tender and the sauce so flavorful!!!  5 stars for sure.

  28. Loved this recipe. We made it in the crock pot and the thighs just fell apart so we shredded it into the sauce and ate it over cauliflower rice. We both loved it.

  29. Making this tonight!! I added eggplant, zucchini, mushrooms, and extra carrots to the dish. It looks amazing… I’m cooking it in the dutch oven and there are 30 minutes left until we can eat! To make this dish even better I added fresh sea salt from Malta. YUM!! 

  30. Pingback: 101 Delicious Low Carb Dinner Recipes for Low-Carb Diet -

  31. Needed a fast no work dinner, as had just gotten back from being away. My husband had gotten a rotisserie chicken in refrigerator, so I made the sauce in the pressure cooker and then added chicken breast, (bone and skin removed) when served-used about 2.5 ounces chicken per serving , and we used more sauce per serving. Loved it. Husband had over some pasta and I used the Pasta zero. Really good. The pressure cooker was able to infuse so much flavor in the sauce so quickly. May add a bit more rosemary next time. Didn’t have fresh and used Dried . So took a great recipe and made a quick version. We loved it. Thank you.

  32. Avatar photo
    Christina Wadsworth

    Is there any reason not to use boneless thighs (aside from less flavor?). My husband won’t eat anything off the bone, but I really want to make this! 

      1.  I just made it using boneless, skinless chicken thighs and it came out wonderful!  The chicken broke up a bit though. Maybe do bone on so the chicken stays together a little more? 

  33. Made this in my Instant Pot a couple days ago and can’t stop thinking about it! It was delicious! I will definitely be making it again…soon!

  34. Avatar photo
    elizabeth picone

    Success! I made this tonight with a few add ons. I added white beans , anchovy paste and kalamata olives. I cooked it in the crockpot ( sorry, “this is us”) without presearing. It was delicious. I served it over pasta for my husband and cauliflower risotto for me. We will make this again.

  35. Avatar photo
    Marie Carvalho

    Absolutely delicious. I added a nice crusty bread and a glass of Cab Sav with it…..Perfection! 

  36. Delicious!!!  It sounds so simple and plain, but it was DELICIOUS!  

    I cut up 3 chicken quarters, and they just fit in the pan. The drumsticks need to cook longer than the thighs, though.

    Without the skin, the chicken sticks to the pan. It’s important to move the chicken around a lot. 

  37. Pingback: Pollo in Potacchio – myFoodWeek

  38. Avatar photo
    MaryAnn Luczak

    If preparing the night before, can I still brown the thighs and put it all together and refrigerate overnight? Not sure that’s okay….thanks!

  39. This was super delicious! Served over couscous and had enough points to have it with a nice IPA 😉

  40. Had this last night for first time. My fiance made it and holy crap, it was so good. I ended up having two thighs because I loved it so much. Great, great recipe. The rosemary REALLY gives it something special.

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  42. I wish I would have realized the points didn’t even include eating a whole thigh ?. Which means this dish could serve 10?!?!  Still cooking on the stove now. 

  43.  I follow the easy  instruction  for this recipe and it came out delicious the only thing that I did different was I added a pinch of sugar. And I served it with farfalle pasta.    Loved it

  44. Avatar photo
    Melissa Valdez

    In the instant pot version – do you need to do natural release or can you use the quick release? 

  45. I have used your Skinnytaste free meal plans for 1 1/2 years and can’t rave enough about them .. My husband and I have both lost 40 lbs and credit Skinnytaste for a great deal of our success! I love trying different recipes each week and your choices are so flavorful! I also appreciate you incorporating WW points and including a weekly shopping list! YOU ARE THE BEST!
    Patti Regan

  46. Once again, excellent! Gina’s recipes never disappoint. I was even able to feed my picky toddler this dish, over mashed potatoes. Also – I had to cut corners based on time, and could not brown the meat. Still turned out fabulous.

  47. I am a regular on this site; hardly make anything that isn’t Skinnytaste! All the recipes are so damn good! But this, by far, is my absolute favorite. 

    I ended up using the whole can of crushed tomatoes since I wanted a sauce for the spaghetti squash I was making on the side; added more white wine and chicken broth as well. The sauce was outstanding. I omitted the celery, carrot and marjoram since I didn’t have in the house & turned out great. 

    Paired this with a salad, some bread and spaghetti squash for a couple of friends – Everyone loved! 

  48. Avatar photo
    Janet Hirshberg

    Wow! This was a great recipe. I used dried rosemary instead of fresh and it was still great. My husband loved it. I made half the amount of chicken but kept the same amount of sauce. I might try this with a mix of thighs and breasts since white meat chicken is zero points on WW. I used the o the stove directions. Delish!

  49. OMG, this is so good!! One of my favorites. I used 6 boneless, skinless thighs and cooked in an Instant Pot for 23 minutes. I halved the recipe and the only changes I made was adding a bit more Pinot Grigio ; ) and I seasoned the chicken with Garlic Salt, Pepper, Paprika and Onion Powder. I served over orzo with oven roasted asparagus and green onions. I did add the the crushed red peppers and it was amazing. Thank you Gina, another home run!! Love it!!

  50. Only change was to add 1/2 a poblano pepper finely diced. Not spicy just added flavor. Served with polenta- super tasty! Loved it!

  51. Pingback: Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

    1. Seriously? Just ignore the photos if you don’t like them. If it’s an issue printing, try cut & pasting into a Word document, delete the pictures and then print. Sheesh!

      Giina, I’m trying this tonight with what I have on-hand, which is boneless thighs. I have everything chopped, now I’m just waiting impatiently until it’s time to start cooking 😉

  52. This was so good. I thought it might be too much to make for 3 of us but everyone had seconds so make the full recipe. The flavours became richer as it continued to simmer but I added a bit more salt at the end. Served it on a bed of spaghetti squash. This will be added to my list of go to recipes and think I will add some olives to it next time. 

  53. Making this tonight in the instant pot. Any idea if the cooking time changes if I use boneless breasts instead of thighs?

  54. I generally have boneless skinless chicken thighs on hand. Will this recipe work with these without the bone?

  55. Where do you find Tuttoroso canned tomatoes? I have looked everywhere for them but no luck. The ones I see on Amazon have basil added. Love all of your recipes!

  56. Just printed the recipe and will definitely be making this. It’s a keeper based on the reviews. Thank you.

  57. Hi Gina! Are these WW points adjusted for Freestyle? Will it come out okay with breasts instead of thighs?

  58. Pingback: Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary) | Good Kitchen Blog

  59. Has anyone ever tried this recipe in their pressure cooker/instant pot!? Would love to know how it turned out!

    1. I made it in my Instant Pot tonight – it was delicious!! I used boneless skinless thighs and 1 cup of chicken broth along with the white wine. I didn’t have any on hand, but next time I will try adding chick peas (after it cooks). So good!

      Thyme sounds delicious too!!

      1. I’m using boneless thighs and I’m wondering if I need to reduce the time for instant pot cooking. 

  60. I am making the version of this that you have in your cookbook. It calls for 8 drumsticks. The packages of chicken I bought total 12 drumsticks. Will this be an issue for cooking time and/or the amount of sauce? It actually works out better or me to have the extra drumsticks so that it lasts me 6 nights for dinner – the entire week. Need to know ASAP since I am making this tomorrow.

  61. Avatar photo
    Debbie Chapman

    Question from someone who rarely cooks:
    Is the can of crushed tomatoes meant to be drained or not?

  62. I love using my Dutch oven, but I prefer to simmer in the oven versus on the stove top. Do you have time/temperature recommendations for the last 2 steps if I want to finish this delicious-sounding dish in the oven?

  63. Avatar photo
    Jana's Indigo Moon

    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!!

  64. Avatar photo

    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!

  65. 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!!!!!!!!!!!!!!!!!!!!

  66. Avatar photo
    Erin Byington

    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??

  67. 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!

  68. 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?

  69. 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. 🙂

  70. 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!!

  71. 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 !

  72. Avatar photo
    Stephanie Olson

    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.

  73. 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!

  74. 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!

  75. 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!


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

  77. Avatar photo
    Chris, Shonna, Sadie and Niamh

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

  78. 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.

  79. 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.

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

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

  82. 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.

  83. 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!

  84. 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!

  85. 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!

  86. 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?


    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!

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

      Enjoy! 🙂


  87. 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.

  88. 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.


  89. 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! 🙂

  90. 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!

  91. 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!

  92. Avatar photo
    The Dolezal Family

    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.

  93. 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.

  94. 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!

  95. Avatar photo
    The Wakefields

    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!


  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.

  97. 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?

  98. Avatar photo
    Gina @ Skinnytaste

    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.

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

  100. 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.

  101. 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.

  102. 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!

  103. 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!

  104. 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!

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

  106. 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!

  107. 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!

  108. 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.

  109. 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!

  110. Avatar photo
    Gina @ Skinnytaste

    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.

  111. 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.

  112. 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.

  113. Avatar photo
    Jenn @ Cooking Aweigh the Pounds

    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!

  114. 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!)

  115. 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!

  116. 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.

  117. 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.

  118. 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 !

  119. 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.

  120. 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!

  121. Avatar photo
    Laura @ The Things I Said I'd Never Do

    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!!

  122. 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…

  123. 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!!!

  124. 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.

    1. Avatar photo
      Skinnytaste Gina

      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.

  125. 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!

  126. 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!

  127. 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 🙂

  128. 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.

  129. 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!

  130. 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

  131. 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!

  132. 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!

  133. 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!

  134. 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

  135. 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!

  136. Avatar photo

    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.

  137. Avatar photo

    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.

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

  139. Avatar photo
    Gina @ Skinnytaste

    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.

  140. 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!

  141. 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.

  142. 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!

  143. 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!

  144. 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?

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


  146. 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!

  147. Avatar photo

    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!

  148. 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!

  149. 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.

  150. @ 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!

  151. 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 🙂

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

  153. 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.

  154. Avatar photo
    Amanda Riddle

    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.

  155. Avatar photo
    Gina @ Skinnytaste

    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.

  156. 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!

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

  158. Avatar photo

    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.

  159. 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!

  160. 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.

  161. Avatar photo
    Gina @ Skinnytaste

    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.

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

  163. 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!

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

  165. 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!!

  166. 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?

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

  168. 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.