Sunday, August 21, 2011

Dukan Pollo in Potacchio

HE SAID: Very good.
SHE SAID:  Great, but not the same as Cafe VII 1/2's!  Tasted better the second day.

Pollo in Potaccio - we were so hungry we forgot to
take a photo before we ate!
This is one of our favorite dishes at a local Italian restaurant.  It is so flavorful, but not overpowering.  Of course, the owner makes it with the skin on, fat still on and served with a lot of mashed potatoes.  It's pretty much a Dukan recipe if you switch out the chicken thighs for tenderloins, but we decided to treat ourselves to some skinless, boneless thighs with the fat removed.  Boy, did we remove a lot of fat...yuck!

The last time we tried making Pollo in Potacchio was in our crock pot and while it was delicious and made for a great crock pot lasagna the day after, it wasn't quite like Cafe VIII 1/2's.  So, we decided to give it another try but on the stove this time.

Serves 2, plus one day leftovers
Prep Time: 30 minutes (because we removed the fat off the thighs)
Cook Time: 1 hour

1 small red onion, chopped
2 cloves garlic, chopped
8 boneless skinless chicken thighs (fat removed)
1 medium jalapeno, seeds removed and chopped
salt and pepper to taste
1 can tomato paste
1 c. dry white wine (next time we will go with 1/2 c., 1 c. was too much)
1 T. dried rosemary
1 c. low sodium chicken broth

Saute onions and garlic for about 5 minutes (spray your pot with a little bit of olive oil spray).  Add chicken, jalapeno, salt and pepper and brown chicken on all sides.  Mix tomato paste with wine and add to pot.  Bring to a boil.  Cover, reduce heat and simmer for 30 minutes.  Add chicken broth and rosemary. Simmer for 10 minutes or more (reduce by 1/4).

We had these with grilled asparagus spears.  Enjoy!

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