"Spicy Chicken Stew inspired by the Basilicata region in Italy, where the hot pepper known as peperoncino is widely used. This rustic chicken stew "Pollo Alla Potenza," was lovingly simmered with onions, peppers, tomatoes and herbs using this amazing @Ballarini_USA nonstick pan in partnership with @TheFeedFeed. Some of you saw me prepare the dish using my Ballarini pan in stories, where I demonstrated the Thermopoint heat sensor. It's a great everyday pan with a heavy bottom that has already become one of my favorites, and I must mention how easy it is to clean. I love it! (The pan just became available here on 10/15) #FeedFeed #Dreamware #Partner"
Pollo Alla Potenza (spicy Chicken Stew)
1.5 lbs bone-in chicken pieces
1 tsp salt + fresh black pepper
1 tsp olive oil
1 large yellow onion, sliced
4 cloves garlic
150 ml white wine
1 28 oz can whole tomatoes
3/4 cup water
1 peperoncino pepper, diced
1 tsp red pepper flakes
1 tbsp parsley
2 tbsp freshly chopped basil
- Add olive oil, onions and garlic to your pan and sauté for 2 minutes - moderate heat. Season chicken pieces with salt and pepper and place skin side down in the same pan. Fry the chicken with the onion until golden brown, about 5 minutes on each side.
- Deglaze the pan with white wine and let most of it evaporate before adding the tomatoes, peperoncino, red pepper flakes and water.
- Turn the heat down to medium and simmer for 20-30 minutes until the chicken is cooked through and tender. Stir in parsley and chopped basil. Season to taste.
Optional: Add 1tsp sugar when adding the tomatoes to cut acidity. Serve with roasted potatoes or polenta.