Pollo alla Potentina

Chicken With Tomato Sauce, Hot Pepper, and Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

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.