Pollo in Potacchio is a classic Italian dish originating from the Marche region. It is known for its simple ingredients and robust flavors, primarily featuring chicken thighs, vegetables, and a rich tomato-based sauce. The recipe's essence lies in the slow simmering of the chicken in the sauce, which allows the flavors to marry beautifully and creates a dish that is truly comforting and satisfying.
Most of the ingredients required for Pollo in Potacchio are commonly found in the home kitchen. However, the key ingredient that you need to be aware of is dried marjoram. This slightly sweet and citrusy herb is often overlooked but plays an integral role in this recipe, giving the dish its signature flavor. When you head to the supermarket, make sure to pick up a packet of dried marjoram if it's not already in your spice rack.
Ingredients for Pollo in Potacchio
Chicken thighs: The key protein in this recipe, chicken thighs are used for their rich flavor and juiciness.
Rosemary sprigs: This herb adds a distinctive woody fragrance to the dish.
Olive oil: Used for searing the chicken and sautéing vegetables, it adds its own subtle flavor.
Yellow onion: Adds a base flavor to the dish.
Garlic cloves: Lends a spicy, pungent flavor to complement the other ingredients.
Celery stalk: Adds a nice crunch and fresh flavor.
Carrot: Brings sweetness to balance the savory elements in the dish.
Red pepper flakes: Gives the dish a mild heat.
Tomatoes: Contributes to the rich, tangy sauce.
Dried marjoram: Unique to this dish, adding a slightly sweet, citrusy flavor.
Dry white wine: Used to deglaze the pan and adds depth to the flavor.
Chicken broth: Forms the liquid base for the sauce.
One reader, Carmelina Houle says:
This pollo in potacchio recipe is a game-changer! The flavors are rich and the chicken is incredibly tender. The combination of rosemary, tomatoes, and white wine creates a mouthwatering dish that's perfect for a cozy dinner. I highly recommend trying this recipe - it's a winner!
How To Make Pollo in Potacchio
An Italian favorite, Pollo in Potacchio is a braised chicken dish cooked to fork-tender tossed with tomatoes, rosemary, and garlic. Goes well with pasta.
Serves:
Ingredients
- 10chicken thighs on the bone,skinless, 5 oz each
- kosher salt and fresh black pepper
- 4rosemary sprigs,small, fresh
- 1tbspolive oil,plus 1 teaspoon
- 1yellow onion,large, finely chopped
- 4garlic cloves,chopped
- 1celery stalk,chopped
- 1carrot,chopped
- red pepper flakes,optional
- 2cupstomatoes,imported, crushed, Tuttoroso
- ¼tspdried marjoram
- ¼cupdry white wine,omit for Whole30
- 2cupschicken broth,low sodium, fat free
- kosher salt and fresh black pepper
Instructions
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Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat.
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Add 1 tablespoon of oil. When hot, add the chicken and sear until browned on all sides for about 6 to 7 minutes on each side. Transfer chicken to a dish and set aside.
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Sauté garlic and onions in remaining oil; sauté until golden for about 3 minutes, stirring occasionally.
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Add celery and carrots and saute on medium-low for about 2 to 3 minutes until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
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Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste, and simmer for 30 minutes.
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Add the chicken and rosemary to the sauce, partially cover, and cook slowly on low heat for another 25 to 30 minutes, stirring occasionally, adding water if needed.
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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.
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Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add ½ tablespoon of oil, brown half of the chicken, and sear until browned on all sides for about 6 to 7 minutes on each side.
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Transfer chicken to a dish and set aside, repeat with the remaining ½ tablespoon oil and chicken. Set aside.
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Add remaining teaspoon oil, add garlic, onions, celery, and carrots and saute on medium-low for about 3 to 4 minutes until soft.
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Add the wine and 1 cup of chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
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Add tomatoes and marjoram. Adjust the salt and pepper to taste and mix.
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Return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure for 30 minutes then naturally release.
Nutrition
- Calories: 483.10kcal
- Fat: 34.26g
- Saturated Fat: 9.17g
- Trans Fat: 0.16g
- Monounsaturated Fat: 14.71g
- Polyunsaturated Fat: 7.01g
- Carbohydrates: 7.35g
- Fiber: 1.58g
- Sugar: 2.50g
- Protein: 33.92g
- Cholesterol: 190.58mg
- Sodium: 710.82mg
- Calcium: 42.14mg
- Potassium: 609.83mg
- Iron: 1.92mg
- Vitamin A: 112.67µg
- Vitamin C: 6.41mg
Crucial Technique for Perfecting Pollo in Potacchio
When searing chicken, it's important to not overcrowd the pan. Overcrowding can cause the chicken to steam rather than sear, preventing that desirable golden-brown crust from forming. If necessary, sear the chicken in batches to ensure each piece has enough room in the pan. Also, resist the urge to move the chicken around while it's searing. Letting it sit undisturbed will allow it to develop a better color and flavor.
Time-Saving Tips for Making Pollo in Potacchio
Prep ahead: Prepare the vegetables and season the chicken the night before to save time on the day of cooking.
Use a slow cooker: Consider using a slow cooker to cook the dish while you attend to other tasks.
Instant pot: Utilize an instant pot for faster cooking, reducing the overall cooking time.
Batch cooking: Make a larger quantity and freeze the extra portions for future quick and easy meals.
One-pot meal: Opt for one-pot recipes to minimize the number of dishes and save time on cleaning up.
Pre-cut ingredients: Purchase pre-cut vegetables to save time on prep work.
Organize ingredients: Organize all the ingredients and equipment before starting to cook to streamline the process.
Multitask: While the dish is simmering, use the time to prepare side dishes or set the table.
Cook in bulk: Cook a larger batch and portion it out for multiple meals throughout the week.
Follow the recipe: Read the recipe thoroughly and understand the steps before starting to avoid mistakes and save time.
Substitute Ingredients For Pollo in Potacchio Recipe
chicken thighs - Substitute with chicken drumsticks: Chicken drumsticks can be used as a substitute for chicken thighs in this recipe as they have a similar texture and flavor, and will work well with the cooking method.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in this recipe as it provides a similar level of salinity and can be used in the same quantity.
fresh black pepper - Substitute with ground black pepper: Ground black pepper can be used as a substitute for fresh black pepper in this recipe, providing the same peppery flavor and aroma.
rosemary sprigs - Substitute with thyme sprigs: Thyme sprigs can be used as a substitute for rosemary in this recipe, providing a similar earthy and aromatic flavor to the dish.
olive oil - Substitute with grapeseed oil: Grapeseed oil can be used as a substitute for olive oil in this recipe as it has a neutral flavor and a high smoke point, making it suitable for cooking the chicken.
yellow onion - Substitute with white onion: White onion can be used as a substitute for yellow onion in this recipe, providing a slightly milder flavor but still adding depth to the dish.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves in this recipe, providing a similar garlic flavor without the need for chopping or mincing.
celery stalk - Substitute with fennel bulb: Fennel bulb can be used as a substitute for celery stalk in this recipe, providing a similar crunchy texture and a hint of anise flavor to the dish.
carrot - Substitute with parsnip: Parsnip can be used as a substitute for carrot in this recipe, providing a slightly sweeter and earthier flavor to the dish.
red pepper flakes - Substitute with paprika: Paprika can be used as a substitute for red pepper flakes in this recipe, providing a mild heat and a rich color to the dish.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes in this recipe, providing the same tomato flavor and texture to the dish.
dried marjoram - Substitute with dried oregano: Dried oregano can be used as a substitute for dried marjoram in this recipe, providing a similar herbaceous flavor to the dish.
dry white wine - Substitute with chicken broth: Chicken broth can be used as a substitute for dry white wine in this recipe, providing a savory depth of flavor to the dish.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth in this recipe, providing a similar savory base for the dish.
Presentation Tips for Pollo in Potacchio
Elevate the plating: When presenting the pollo in potacchio, focus on creating an elegant and visually appealing presentation. Use white plates to showcase the vibrant colors of the dish and arrange the chicken thighs strategically for an eye-catching display.
Garnish with fresh herbs: Add a touch of freshness and color to the dish by garnishing with freshly chopped parsley and thyme. This not only enhances the visual appeal but also adds a pop of flavor to the dish.
Incorporate texture: Consider adding a crispy element to the dish, such as a delicate parmesan crisp or a sprinkle of toasted breadcrumbs. This adds a textural contrast to the tender chicken and luscious sauce.
Use high-quality dinnerware: Opt for porcelain dinnerware or handcrafted ceramic plates to showcase the pollo in potacchio. The choice of dinnerware can elevate the overall dining experience and impress the judges with attention to detail.
Artful sauce drizzle: Use a squeeze bottle to create an artful drizzle of the flavorful sauce around the edge of the plate. This adds a professional touch and demonstrates precision in plating.
Balance the components: Pay attention to the placement of the chicken, vegetables, and sauce on the plate, ensuring a harmonious balance of flavors and colors in each serving.
Consider the negative space: Embrace the concept of negative space on the plate to allow the dish to breathe visually. Avoid overcrowding and aim for a clean, sophisticated presentation.
Add a touch of elegance with edible flowers: Consider adorning the dish with delicate edible flowers such as nasturtiums or borage. These floral accents add a touch of elegance and sophistication to the presentation.
Essential Kitchen Tools for Making Pollo in Potacchio
- Dutch oven: A heavy-duty pot with a tight-fitting lid, ideal for slow cooking and braising.
- Wooden spoon: Used for stirring and mixing ingredients in pots and pans without scratching the cookware.
- Instant Pot: A multi-functional electric pressure cooker that can also be used for sautéing, slow cooking, and more.
- Slow cooker: A countertop electrical cooking appliance used for simmering at lower temperatures over a longer period.
- Mixing bowl: A bowl used for combining ingredients, mixing, and tossing.
- Food processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients.
- Chef's knife: A versatile, all-purpose kitchen knife used for chopping, slicing, and dicing.
- Cutting board: A durable board used for cutting and preparing ingredients.
- Measuring cups and spoons: Essential for accurately measuring ingredients in cooking and baking.
- Tongs: Used for flipping and turning the chicken while searing and cooking.
- Saucepan: A deep cooking pan with a long handle, used for making sauces or heating liquids.
Storing and Freezing Pollo in Potacchio
- To store leftover pollo in potacchio, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, ensure that the chicken is heated through thoroughly, reaching an internal temperature of 165°F (74°C).
- For longer storage, you can freeze the pollo in potacchio. Transfer the cooled dish to a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date and contents for easy identification.
- Frozen pollo in potacchio can be stored for up to 3 months in the freezer.
- To reheat from frozen, thaw the dish overnight in the refrigerator. Then, reheat it in a covered pot or dutch oven over low heat, stirring occasionally, until it is heated through and the chicken reaches an internal temperature of 165°F (74°C).
- Alternatively, you can reheat the thawed dish in the microwave, stirring every 30 seconds to ensure even heating.
- If the sauce appears too thick after thawing and reheating, you can add a splash of chicken broth or water to thin it out and adjust the consistency to your liking.
How To Reheat Leftover Pollo in Potacchio
Stovetop method: transfer the leftover pollo in potacchio to a saucepan or skillet. Add a splash of chicken broth or water to the pan to help moisten the dish and prevent it from drying out. Cover the pan with a lid and heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is simmering. This method helps to preserve the original flavor and texture of the dish.
Oven method: preheat your oven to 350°F (175°C). Transfer the leftover pollo in potacchio to an oven-safe dish, cover it with foil, and place it in the preheated oven. Bake for about 20-25 minutes, or until the chicken is heated through and the sauce is bubbly. Remove the foil for the last 5 minutes of reheating to allow the top to brown slightly and develop a more appealing appearance.
Microwave method: while not the most ideal method for reheating this dish, it can be done in a pinch. Transfer the leftover pollo in potacchio to a microwave-safe dish and cover it with a damp paper towel. This will help to prevent the chicken from drying out. Microwave on high power in 30-second intervals, stirring between each interval, until the chicken is heated through and the sauce is hot. Be careful not to overheat the dish, as this can cause the chicken to become tough and rubbery.
Slow cooker method: if you have more time, you can reheat your leftover pollo in potacchio in a slow cooker. Transfer the dish to the slow cooker, add a small amount of chicken broth or water if needed, and cook on low heat for 1-2 hours, or until the chicken is heated through and the sauce is hot. This method is particularly useful if you want to reheat a large quantity of the dish or if you want to keep it warm for an extended period.
Interesting Trivia About Pollo in Potacchio
Pollo in potacchio is a traditional Italian dish that originated in the Marche region. It is a rustic and flavorful chicken stew that is typically cooked with tomatoes, white wine, and aromatic herbs like rosemary. This dish is known for its simplicity and rich flavors, making it a popular choice for family meals and gatherings.
Is Making Pollo in Potacchio at Home Cost-Effective?
The cost-effectiveness of this pollo in potacchio recipe largely depends on the availability and cost of the ingredients in your area. The use of chicken thighs, vegetables, and herbs makes it a relatively affordable dish. The approximate cost for a household of 4 people would be around $20-$25. Considering the flavorful outcome and the ability to feed a family, this recipe earns a solid 8/10 rating for cost-effectiveness.
Is Pollo in Potacchio a Healthy Dish?
The pollo in potacchio recipe is a relatively healthy dish, as it incorporates lean protein from the chicken thighs and a variety of vegetables such as onions, garlic, celery, and carrots. The use of tomatoes provides additional nutrients and antioxidants. However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for chicken thighs, which are higher in fat compared to chicken breasts. While the fat content contributes to the flavor and tenderness of the dish, it also increases the overall calorie count. To make the recipe leaner, consider using skinless chicken breasts instead.
- Olive oil is used for searing the chicken and sautéing the vegetables. While olive oil is a healthy fat, the amount used could be reduced to lower the calorie content of the dish. Alternatively, a non-stick pan or cooking spray could be used to minimize the need for added oil.
- The recipe includes white wine, which adds depth of flavor but also contributes to the calorie content. To make the dish even healthier, the wine could be omitted or replaced with additional chicken broth.
- To boost the nutritional value of the recipe, consider adding more vegetables such as bell peppers, zucchini, or mushrooms. These additions will increase the fiber content and provide a wider range of vitamins and minerals.
- The sodium content of the dish could be reduced by using low-sodium chicken broth and being mindful of the amount of salt added during seasoning. Herbs and spices can be used to enhance the flavor without relying heavily on salt.
Editor's Opinion on the Pollo in Potacchio Recipe
The Pollo in Potacchio recipe is a classic Italian dish that showcases the flavors of the Mediterranean. The combination of tender chicken, aromatic herbs, and savory vegetables creates a rich and comforting dish. The slow cooking method allows the flavors to meld together, resulting in a delicious and hearty meal. Whether prepared on the stovetop, in a slow cooker, or using an Instant Pot, this recipe offers versatility and convenience. The end result is a dish that is sure to impress with its depth of flavor and rustic charm. Buon appetito!
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Why trust this Pollo in Potacchio Recipe:
This recipe is a trusted classic, using traditional cooking methods and fresh, quality ingredients. The combination of rosemary, marjoram, and red pepper flakes creates a flavorful profile, while slow cooking ensures tender, juicy chicken thighs. The versatility of this recipe, offering options for stovetop, slow cooker, and instant pot preparation, caters to various cooking preferences. With a balance of wine and chicken broth, this dish promises a rich and aromatic experience. Whether you're a novice or experienced cook, this recipe guarantees a satisfying and delicious outcome.
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