Pollo in Potacchio

So I wrote up a few blog entries about various recipes I have tried in the last few months but never posted them. I'll be honest. It is Monday night and I have had no blog inspiration from the last few days. So I guess the default is to use an already written, unpublished, entry on a recipe. This one is good. I've made it a few times and will do so again when I have a kitchen back. It is easy, tasty, and healthy. And for those who are into the gluten free trend (or those who are really a celiac) it does not contain gluten.

Pollo in Potacchio (GF)

I've made Pollo in Potacchio twice in the last few months. It is a bit labor intensive than my normal but totally worth it. Anyone who cooks outside of the US, this would be considered an "easy" meal. When I lived in East Africa, I would easily spend two hours in the kitchen making dinner from scratch- I mean, really scratch. We don't cook from scratch in the US anymore. Okay, so the dinner. It is more like Chicken Stew than anything else. And I LOVE IT.

Pollo in Potacchio
Written by SkinnyTastes.com with my modifications.

Ingredients:
10 skinless chicken thighs (with bone) [note: I used chicken breast, cut it into small bite-sized pieces)
kosher salt and fresh black pepper
3 - 4 small sprigs fresh rosemary (the more the better!)
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 (Tuttoroso) [note: I didn't have crushed tomatoes on hand this time, and just used tomato sauce and it tasted just as good!]
1/4 tsp dried marjoram
1/4 cup dry white wine (Pinot Grigio)[note: I used cooking wine]
2 cups low sodium, fat free chicken broth


Directions:

1.Lightly season the chicken with salt and fresh pepper. If you are using chicken breast then cut into small pieces. 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. I like using tongs to move them around for each side to get done. Transfer chicken to a dish and set aside.

2.Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, stirring occasionally. Add celery and carrots and saute on medium-low, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom.

3.Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

4.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: Serves: 5 - 10 • Serving Size: 1 thigh with sauce
Calories: 123 • Fat: 4.6 g • Protein: 14.3 g • Carb: 4.1 g • Fiber: 0.7 g • Sugar: 0.5 g
Sodium: 186.4

Comments: I adjusted this recipe a bit but overall I really liked it. The first time I made it, I felt like there was too much sauce and this last time I made it I felt like there was no enough. Next time around, I will probably use 1 1/2 cups broth. I paired it with roasted broccoli, which the fam. equally loved.

Source:www.skinnytaste.com/

Bon Appetite!