Chicken Potacchio
Elevate your weeknight dinner with Chicken Potacchio, a rustic Italian dish bursting with flavor and simple elegance. This one-pan recipe features tender, golden-seared bone-in chicken thighs simmered in a luscious sauce of garlic, rosemary, white wine, and tomato paste. Infused with the earthy essence of fresh herbs and a hint of richness from chicken broth, the dish offers a comforting depth of flavor in every bite. Perfect for cozy family meals or casual dinner parties, this recipe comes together in under an hour with minimal effort. Serve it hot, generously drizzled with the aromatic sauce and garnished with fresh parsley for a meal that’s as beautiful as it is delicious. Perfectly paired with crusty bread or creamy mashed potatoes, Chicken Potacchio is an easy yet sophisticated way to bring the taste of Italy to your table.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves
- 2 sprigs Fresh rosemary sprigs
- 0.5 cup White wine
- 0.5 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 2 tablespoons Parsley (for garnish)
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crispy. Flip and sear the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the garlic cloves (whole and slightly crushed) and rosemary sprigs, cooking for 1-2 minutes until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and tomato paste, mixing until well combined. Add the bay leaf to the sauce.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes, until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
Remove the bay leaf and rosemary sprigs from the skillet. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken hot, spooning plenty of sauce over each piece. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
