recipe review: pollo in potacchio - skinnytaste fast + slow
My first recipe out of the SkinnyTaste Fast + Slow Cookbook is Pollo in Potacchio! This is an Italian dish that consists of braised chicken, onion, garlic, tomatoes, white wine, garlic and rosemary. The ingredients I listed are at the minimum. I’ve seen it made with potatoes and/or carrots added in as well. For this time I added in a yellow pepper and a few carrots.
In the book, Gina uses chicken legs but I opted for bone-in chicken things instead. Any cut of chicken that you use would be fine, the key is to have the chicken bone-in and to brown it first before placing it into the crock pot so it can have some color and of course, flavor!
If you don't have a slow cooker yet, buy one! (haha), they are a saving grace (and can give you fork tender chicken like this!). Using a crock pot allows you to put dinner on before leaving for work in the morning and it'll be ready when you are home! All you have to do, if anything, is make some sides and relax. I served mine with orzo and garlic green beans and it was perfect!
This recipe can also be made in a Dutch Oven pot or Instant Pot - check out Gina's post HERE on how to do so - I have included the slow cooker recipe below from SkinnyTaste.com/the SkinnyTaste Fast + Slow Cookbook. Enjoy!
Pollo in Potacchio -
Italian Braised Chicken with Tomatoes and Rosemary
8 skinless chicken thighs on the bone
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary (I used dried rosemary!)
1 tbsp + 1 tsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped (I used minced garlic!)
1 celery stalk, chopped (I used celery flakes)
1 carrot, chopped
pinch red pepper flakes, optional
1 28oz can crushed tomatoes (about 2 cups)
1/4 tsp dried marjoram
1/4 cup dry white wine (Omit for Whole30)
2 cups low sodium, fat free chicken broth
In a large skillet, heat 1 tbsp of oil over medium/high heat. Season the chicken with salt and pepper to taste. (Feel free to add any additional seasonings to your liking). Add the chicken to the skillet and cook until browned on all sides (approximately 5-7 minutes). Transfer to the slow cooker.
Add remaining 1 tsp of oil to the same skillet and reduce the heat to medium/low heat. Add onion, celery, carrot, garlic and crushed pepper flakes. Cook, stirring, until soft 8-10 minutes. Add wine and cook scraping any browned bits from the bottom of the pan. Allow to reduce slightly (3-4 minutes). Transfer to slow cooker.
Add on the tomatoes, broth, rosemary, marjoram. Add additional salt and pepper to taste.
Cook on low for 8 hours. Serve with your choice of sides!