Pollo in Potacchio is a traditional chicken dish from the Marche region of Italy characterized by rosemary, garlic, tomato and white wine. I lightened it up by using boneless, skinless thighs – bone in might be even better.
Serve over a side or roasted vegetables, potatoes, or polenta.
- olive oil - 1 tbs
- onion - 1/2 c, diced
- celery - 1/4 c, diced
- carrot - 1/4 c, diced
- garlic - 6 cloves, crushed and coarsely chopped
- crushed red pepper - 1/4 tsp or more to taste
- boneless, skinless chicken thighs - 8 (1 lb)
- fresh rosemary - 4 sprigs, divided
- white wine - 1/2 c
- tomato paste - 1/4 c
- tomato - 1, finely diced
Heat oil in a dutch oven, braiser, or deep skillet over medium heat.
Add onion, celery, and carrots and saute until softened, about 5 minutes. Stir in garlic and red pepper. Cook another minute.
Season chicken thighs with salt and pepper and add to the pan along with 2 sprigs of rosemary. Cook until browned, about 6 minutes per side.
Deglaze with wine and stir in tomato paste.
Add remaining rosemary and chopped tomato. Reduce heat to low, cover, and cook 20 minutes until cooked through. Add additional wine or water if the sauce gets too dry and the chicken threatens to stick.
Season to taste and serve.
Calories: 206 ; Fat: 5.6 g; Saturated Fat: 4.5 g; Trans Fat: 0.0 g; Cholesterol: 70 mg; Sodium: 64 mg; Total Carbohydrate: 7.9 g; Dietary Fiber: 1.5 g; Sugars: 3.4 g; Protein: 26.3 g; Points: 4 ; Points Plus: 5 ;