Pollo alla Potentina
Potenza-style chicken
This simple recipe of chicken stewed with tomatoes comes from Potenza, the modern capital of the Basilicata region. It's pretty easy to make and quite tasty - though I enjoyed the bread soaked in the sauce more than the actual chicken. You can serve it with grated Pecorino cheese on the side.
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Pollo alla Potentina
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil
- 4 lbs chicken parts
- 2 onions, sliced
- 1/2 cup white wine
- 1 28 oz can San Marzano tomatoes, cut, or diced tomatoes
- 4 Calabrian peppers or similar, chopped and seeded if fresh or preserved or crushed if dried or 1/2 tsp to 1 tsp red pepper flakes
- salt to taste
- 1 1/2 Tbsp chopped basil
- 1 1/2 Tbsp chopped Italian parsley
- 1 tsp chopped rosemary
Directions
Heat butter and olive oil in a deep saute pan over medium-high heat. Add the chicken (working in batches if necessary) and brown on both sides. Remove the chicken and set aside. Add the sliced onions, turn heat down to medium, and cook, stirring frequently, until soft. Add the white wine and deglace the pan. Add the tomatoes, pepper and salt to taste and cook for about 5 minutes. Return chicken to the pot, cover, turn heat to low and cook until chicken is done, about 1 hour. Add the basil, parsley and rosemary. Serve with Italian bread.
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Adapted from several recipes
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