Pollo in Salsa Piccante alla Lucana

Chicken in a Lucanian Spicy Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This very simple, fresh-tasting and light chicken casserole recipe comes from the region of Basilicata, where the chilli pepper reigns supreme. Lucania is the historical name for this region, named for the ancient people known as Lucani who once populated this area in the deep south of Italy.


  • 45 ml/3 tbsp extra virgin olive oil
  • 1 large onion, peeled and thinly sliced
  • 1 medium chicken, jointed
  • 250 ml/8 fl oz/1 cup dry white wine
  • 2 small dried chilli peppers, chopped
  • 400 g/14 oz tomatoes, blanched, peeled, deseeded and quartered
  • handful fresh basil leaves, torn into small pieces
  • sea salt and ground black pepper


  1. Heat the oil in a casserole or large, heavy, lidded pan over a medium heat, then add the onion. Fry gently for 10 minutes, until softened, then add the chicken joints and brown them all over, turning frequently.
  2. Pour over the wine and allow it to boil for about 2 minutes. Chop the chillies, then stir in with the tomatoes, basil, and seasoning.
  3. Cover the casserole or pan tightly with a lid and simmer gently over a low heat for about 1 hour, basting occasionally with a little extra white wine and turning the chicken joints from time to time.
  4. Serve the chicken directly from the casserole or pan or transfer it to a warmed serving dish and serve piping hot.