This recipe originates in the region of Basilicata, and we can see from its name that it is very popular in Potenza. It is usually prepared with pieces of bone-in chicken, but we find that for our format it is easier and faster to cook boneless chicken breasts. So forgive us this liberty. You may cook this with chicken parts as well, but you’ll have to increase the cooking time.
Return the pancetta fat to the pan and heat over medium heat. Add the onion and cook until nearly tender, 8 to 10 minutes. Add the pepper flakes and cook 1 minute to release their heat. Stir in the pancetta and wine; cook until the liquid is slightly reduced, about 5 minutes. Stir in the tomato sauce and add the chicken; simmer until the chicken is cooked through, 3 to 4 minutes. Add the basil and parsley for the last 2 minutes cooking time. Season with salt and pepper to taste and serve hot.
© 1998 Joyce Goldstein. All rights reserved.