Like many dishes in Italy, Potenza-Style Chicken is served as part of a religious holiday celebration. In this case, the holiday is the festival of San Gerardo, the patron saint of Potenza.
Potenza is the capital of Basilicata, a region in southern Italy situated between the toe and heel of the boot. It’s the highest regional capital in Italy, overlooking the valley of the Basento river in the Apennine Mountains.
This recipe is usually created with a whole chicken cut into 8 parts. We made a lighter version with boneless chicken breasts.
We served this over white rice. You could also try it with pasta or mashed potatoes.
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil extra virgin
- salt and pepper to taste
- 1 large red onion
- 2 cloves garlic
- 1 fresh cherry pepper (or jalapeno)
- 1/2 cup white wine
- 28 oz canned whole tomatoes
- 1 tsp crushed red pepper flakes
- 6 fresh basil leaves
- Slice the chicken breasts into thin medallions. (Each breast should yield 6-8 medallions)
- Heat the olive oil in a skillet and slightly brown the chicken, adding salt and pepper.
- Remove the chicken and set aside on a warming plate.
- Pulp the onion, garlic, and cherry pepper in a food processor. Do not mince, leave chunky.
- Add the pulped vegetables to the skillet and cook on a low heat for 20 minutes.
- Add wine to the skillet and bring to a simmer over low heat for 10 minutes, letting the alcohol burn away.
- Add the tomatoes and crushed red pepper flakes. Stir the ingredients and let simmer for another 20 minutes.
- Add the chicken back to the skillet and coat with the sauce. Roughly tear the basil leaves and sprinkle on top of the sauce. Cover and cook for 10 more minutes.
- Serve over pasta or rice.