Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

Apparently I was on a chicken kick this past week.  I'm sure D was fine with that, as he loves chicken.  So he made this on Tuesday.  It took a bit of time because one piece of chicken wouldn't cook, but other than that, it was ok.  There were crock pot instructions but D and I don't like chicken in a crock pot, so Dutch Oven it is.

There was a lot of flavor, and we would have again. We had with macaroni and parmesan cheese.

POLLO IN POTACCHIO (BRAISED CHICKEN WITH TOMATOES AND ROSEMARY)

Photo by ALB

TOTAL TIME: varies
Adapted from Skinny Taste

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.

INGREDIENTS:
6 skinless chicken thighs on the bone, 5 oz each
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary
1 tbsp 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 (used Muir Glen Roasted Crushed Tomatoes)
1/4 tsp dried marjoram
1/4 cup dry white wine
2 cups low sodium, fat free chicken broth
kosher salt and fresh black pepper

DIRECTIONS:
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); 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.

NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 3 oz chicken, 1/2 cup sauce

4 Smart Points (my additions/subtractions at 6 servings without pasta or cheese)