Pollo con Pumate

Chicken with Sun-Dried Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Although there is no such thing as a chicken pasta in Italy, you could turn this fast and easy sauté into a sauce for fusilli or rigatoni. Purists may serve potatoes!


  • ¾ cup olive oil or combination olive oil and oil from sun-dried tomatoes
  • cup diced pancetta
  • 4 whole boneless, skinless chicken breasts, split and cut into 2-inch chunks
  • Salt and freshly ground pepper
  • 2 cups sliced (¼ inch) red onions
  • 4 heaping tablespoons julienned sun-dried tomatoes (packed in oil)
  • 2 tablespoons finely minced garlic
  • ½ cup Chicken Stock
  • cup basil chiffonade
  • ½ cup Niçoise olives


    Heat ¼ cup olive oil in a medium sauté pan over medium heat. Add the pancetta and cook until the fat is rendered and the pancetta is reduced in volume to cup, 10 to 15 minutes. Remove the pancetta with a slotted spoon and set aside. Discard the fat or save it for another use.

    Sprinkle the chicken with salt and pepper. Heat ¼ cup oil in a very large sauté pan over high heat. Add the chicken pieces and brown well on all sides, about 5 minutes. Remove the chicken from the pan and discard the oil.

    Add the remaining ¼ cup oil to the pan and heat over medium heat. Add the onions and cook 5 minutes. Stir in the pancetta and tomatoes and cook until the onions are browned, about 4 minutes. Stir in the garlic and add the stock. Return the chicken to the pan and stir in half the basil. Cook over low heat 2 to 3 minutes, then sprinkle with the olives and remaining basil. Serve with mashed or roasted potatoes or pasta.