Pollo alla Potentina
People in Basilicata like a ‘red hot tooth of the devil’ in their food as demonstrated in this classic recipe for Potenza chicken. It is a chicken casserole based on three common ingredients that are rendered special by the addition of peperoncino. A fiery temperamental main course dish, that can be prepared in less than 15 minutes.
1 chicken breast
300 g canned tomatoes
100 ml white wine
Olive oil, salt, pepper
Fresh basil and parsley
Peel the onion, cut it in slices and fry them in olive oil
Cut the chicken breast in quarters or pieces
Fry the chicken with the onion until golden brown
Add white wine and let most of it evaporate before stirring in the tomatoes, peperoncino, salt and pepper
Let the meat simmer for another 10-20 minutes until tender
Sprinkle with chopped parsley and basil before serving
Pollo alla Potentina is great when served with roasted potatoes.