- 1 small chicken
- 750 g of fresh tomatoes
- 1 onion
- 1 spicy red pepper
- IGT Basilicata white wine
- Extra Virgin Olive Oil
- Black and red peppercorns
Cut the chicken into pieces and marinate for a few hours in a bowl together with the herbs cut into small pieces, add extra virgin olive oil and 1 glass of Basilicata IGT white wine.
Drain it, leaving the herbs and brown it in the Extra Virgin Olive Oil and add thinly sliced onion. When it is golden, add the chopped red pepper and a 1/2 glass of white wine.
After 15 minutes, add the sliced tomatoes, the basil and the minced parsley.
Add salt and finish cooking adding, if necessary, a little water.
It is a dish that can be done even the day before and warmed in the oven at a moderate temperature for a few minutes prior to serving.