Pollo alla Potentina

Pollo alla Potentina


4 servings

  • 1 small chicken
  • 750 g of fresh tomatoes
  • 1 onion
  • 1 spicy red pepper
  • Parsley
  • Rosemary
  • Basil
  • IGT Basilicata white wine
  • Extra Virgin Olive Oil
  • Salt
  • 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.

Source : https://www.oliopace.it/blog/pollo-alla-potentina/

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