Pollo in Potacchio is a classic Italian braised chicken made with tomatoes, rosemary, garlic and simple vegetables. The chicken simmers until fork-tender in a fragrant tomato broth, making it an ideal weeknight dinner that pairs beautifully with pasta, noodles, spaghetti squash or creamy polenta.
Pollo in Potacchio
This is an economical, family-friendly dish that works well prepared in a Dutch oven, slow cooker or Instant Pot. The recipe is flexible: you can use a whole chicken cut up, bone-in thighs, or other bone-in chicken parts. For best flavor and texture, leave the meat on the bone. Leftovers freeze well and reheat nicely for easy meals later in the week.
I first tasted this preparation at the National Gallery of Art’s Garden Café Italia in Washington, D.C., and it stuck with me for its rustic, homey flavors. The café served it alongside a selection of cured meats, artisan bread and simple salads—a reminder that a few good ingredients can make a memorable meal.
Modern kitchens make this recipe even easier. If you use an electric pressure cooker like an Instant Pot, the braise finishes faster while still producing juicy, tender chicken. If you prefer low-and-slow cooking, a slow cooker produces equally tender results with minimal hands-on time.
Serving suggestions: spoon the sauce over pasta, creamy polenta or roasted vegetables. Garnish with extra fresh rosemary or chopped parsley for brightness. If you want to reduce carbs, serve the chicken and sauce over spaghetti squash or a bed of sautéed greens.
More chicken recipe ideas
- Instant Pot Chicken Cacciatore
- Chicken and Mushrooms in Garlic White Wine Sauce
Note: this recipe includes options for traditional stove-top braising, a slow cooker adaptation, and Instant Pot directions. Omit the white wine if you prefer or if you are following a Whole30-style plan; the dish remains flavorful when replaced with additional broth.
Recipe: Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
Yield: 10 servings (about 3 oz chicken and 1/2 cup sauce per serving)
Prep: 10 mins • Cook: 1 hr 30 mins • Total: 1 hr 40 mins
Ingredients
- 10 skinless chicken thighs on the bone, about 5 oz each
- Kosher salt and freshly ground black pepper
- 3–4 small sprigs fresh rosemary
- 1 tbsp + 1 tsp 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 (or good-quality canned crushed tomatoes)
- 1/4 tsp dried marjoram
- 1/4 cup dry white wine (optional; omit for Whole30)
- 2 cups low-sodium, fat-free chicken broth (reduce to 1 cup for slow cooker/Instant Pot adaptations)
Instructions
Dutch Oven
- Lightly season the chicken with kosher salt and freshly ground black pepper. Heat a Dutch oven or large heavy pot over medium-high heat and add 1 tbsp olive oil. When hot, add the chicken and brown on all sides, about 6–7 minutes per side. Transfer the browned chicken to a plate and set aside.
- Add the remaining 1 tsp olive oil to the pot. Sauté the chopped onion, garlic and red pepper flakes (if using) until golden, about 3 minutes. Add the chopped celery and carrot and cook on medium-low for 2–3 minutes until slightly softened.
- Pour in the white wine (if using) and the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes and dried marjoram. Reduce the heat to low, taste and adjust seasoning with salt and pepper, and simmer the sauce for 30 minutes to develop flavor.
- Return the chicken and the rosemary sprigs to the pot, partially cover, and cook gently on low heat for another 25–30 minutes, stirring occasionally. Add a splash of water if the sauce reduces too much. The chicken should be fork-tender when done.
Slow Cooker
- Follow steps 1 and 2 on the stove, but reduce the chicken broth to 1 cup. Transfer the cooked vegetables, sauce base and browned chicken to a slow cooker. Add remaining ingredients and cook on LOW for about 8 hours, until the chicken is tender and the flavors are well blended.
Instant Pot
- Season the chicken with salt and pepper. Set the Instant Pot to Sauté, add 1/2 tbsp olive oil, and brown half of the chicken, about 6–7 minutes per side. Transfer to a plate and repeat with the remaining 1/2 tbsp oil and chicken.
- Add the remaining teaspoon of oil to the pot; sauté onion, garlic, celery, carrot and red pepper flakes (if using) for 3–4 minutes until softened. Pour in the white wine (if using) and 1 cup chicken broth, scraping the bottom to release browned bits.
- Stir in the crushed tomatoes and marjoram, adjust seasoning, return the chicken and add rosemary. Secure the lid and cook at high pressure for 30 minutes, then allow a natural release. Check seasoning and sauce consistency before serving.
Serving and storage
Serve Pollo in Potacchio over pasta, polenta, roasted potatoes or vegetables. Leftovers keep well in the refrigerator for 3–4 days and freeze for up to 3 months. Reheat gently on the stove so the chicken stays tender and the sauce is evenly warmed.
Nutrition (per serving)
- Calories: 221 kcal
- Protein: 29.5 g
- Carbohydrates: 6 g
- Fat: 7.5 g
- Fiber: 1.5 g
- Sodium: 362 mg
Photo credit: A Beautiful Plate (photo credit acknowledged without external link).