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
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.
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.
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.
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 (Braised Chicken with Tomatoes and Rosemary)
Ingredients
- 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
Instructions
Dutch Oven
- Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
- Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
- Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
- Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes, stirring occasionally, adding water if needed.
Slow Cooker:
- Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
Instant Pot:
- Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil, brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
- Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
- Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.
Last Step:
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Photo credit: A Beautiful Plate
