Pollo in Potacchio

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can diced tomatoes (400g / 14oz) 1 can diced tomatoes (400g / 14oz)
• 1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken thighs to the skillet, skin side down, and cook until golden brown, about 5 minutes. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
5. 5.
   Stir in the diced tomatoes, chicken broth, tomato paste, dried oregano, dried thyme, and dried rosemary. Season with salt and pepper to taste.
6. 6.
   Return the chicken thighs to the skillet, nestling them into the tomato sauce.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. 8.
   Serve the Pollo in Potacchio hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat them dry before seasoning to ensure a crispy skin.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried ones. Simply double the amount.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken thighs in the tomato sauce for a few hours before cooking.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.
• Serve the Pollo in Potacchio with a side of roasted vegetables or a fresh green salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to adjust the amount of herbs and spices according to your personal taste preferences.

Serving advice

Serve the Pollo in Potacchio with a generous spoonful of the flavorful tomato sauce on top of each chicken thigh. Accompany it with a side of crusty bread or pasta to soak up the delicious sauce.

Presentation advice

Arrange the Pollo in Potacchio on a large serving platter, garnished with fresh parsley. The vibrant red color of the tomato sauce against the golden-brown chicken creates an appetizing visual appeal.