Potenza-style chicken


  • Serves 6 people

  • 1 tbsp olive oil
  • 20 gm butter, coarsely chopped
  • 1 chicken (1.4kg), cut into 8 pieces
  • 1 onion, diced
  • 5 garlic cloves, finely chopped
  • 200 ml dry white wine
  • 500 gm vine-ripened tomatoes (about 4), coarsely chopped
  • 200 gm canned cherry tomatoes
  • 3 small red chillies, thinly sliced
  • Large pinch of chilli flakes (optional)
  • ΒΌ cup each torn basil and flat-leaf parsley, to serve
  • To serve: crusty bread
01   Heat oil and butter in a non-stick frying pan over medium-high heat, add chicken pieces skin-side down and cook, turning once, until golden (2-4 minutes each side), then transfer to a casserole. Add onion and garlic to frying pan and stir occasionally until very tender (5-10 minutes). Deglaze pan with wine, then add tomato, breaking up with a spoon. Add chilli and herbs, season to taste, transfer to casserole, cover with a lid and simmer over low heat until chicken is just cooked through (30-40 minutes). Stir in herbs and serve hot with crusty bread.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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