Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
Pollo in Potacchio is a delightful Italian dish featuring braised chicken infused with the flavors of tomatoes, garlic, and aromatic rosemary. This tender chicken becomes incredibly succulent as it simmers, making it a perfect accompaniment to pasta, noodles, spaghetti squash, or creamy polenta. Enjoy this comforting meal that brings a taste of Italy to your table.
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Ingredients
- 10 skinless chicken thighs on the bone
- kosher salt and fresh black pepper
- 4 garlic cloves
- 1 celery stalk
- 1 carrot
- pinch red pepper flakes
- 2 cups Imported crushed tomatoes
- 1/4 tsp dried marjoram
- 1/4 cup dry white wine
- 2 cups low sodium
- kosher salt and fresh black pepper
- 3 - 4 small sprigs fresh rosemary
- 1 large yellow onion
- 1 tbsp + 1 tsp olive oil
Instructions
- 1
Gently sprinkle the chicken with salt and freshly cracked pepper. Heat a Dutch Oven or a large, heavy-bottomed pot over medium-high heat. When the pot is hot, pour in 1 tablespoon of oil, then add the chicken. Sear the meat until it develops a golden-brown crust on all sides, which should take around 6-7 minutes per side. Once done, transfer the chicken to a plate and set it aside.
- 2
In the same pot, add the garlic and onions (along with red pepper flakes if desired) to the remaining oil; cook until the onions turn a nice golden color, about 3 minutes, stirring now and then. Next, toss in the celery and carrots, and sauté over medium-low heat for approximately 2-3 minutes until they become tender. Pour in the wine and chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom.
- 3
Stir in the tomatoes and marjoram, then lower the heat to a simmer. Adjust the seasoning with salt and pepper to your liking and let it cook for 30 minutes.
- 4
Incorporate the chicken and rosemary into the sauce, partially covering the pot. Allow it to cook slowly on low heat for an additional 25 to 30 minutes, stirring occasionally and adding water if the mixture appears too thick.
- 5
Follow the initial steps 1 and 2 on the stovetop, reducing the chicken broth to 1 cup. Transfer everything to the slow cooker along with the remaining ingredients and allow it to cook on low for 8 hours.
- 6
Season the chicken lightly with salt and fresh pepper again. Activate the sauté function on the Instant Pot and pour in 1/2 tablespoon of oil. Brown half of the chicken, searing it until it is evenly browned all over, roughly 6-7 minutes per side. Once done, set the chicken aside on a plate and repeat with the remaining 1/2 tablespoon of oil and the rest of the chicken. Set aside.
- 7
Add the remaining teaspoon of oil to the pot, then introduce the garlic, onions (and red pepper flakes if using), celery, and carrots, sautéing on medium-low for about 3 to 4 minutes until softened. Pour in the wine and 1 cup of chicken broth, scraping the bottom with a wooden spoon to release any caramelized bits.
- 8
Mix in the tomatoes and marjoram, adjusting salt and pepper to taste. Return the chicken to the pot, add the rosemary to the sauce, cover the Instant Pot, and cook under high pressure for 30 minutes, allowing for a natural release afterward.