Tonight I made the Pollo Alla Potentina referenced in my blog post from this morning. You will note that three of the chicken pieces look lighter in color than the others. This is because I started with 6 thighs and decided I needed more. So, I set the dish aside and went out again and got three more. I browned them separately and then added them into the dish. It was excellent – hearty and flavorful – and I will definitely make this dish again. Mine was a little spicy because I added more toward the 2 tsp of red pepper flakes – you can adjust yours accordingly. Start with one teaspoon.
POLLO ALLA POTENTINA – Adapted from Culinaria Italy
8-9 boneless chicken thighs, skin on
2 tblsp butter
2 tblsp olive oil
1 15 oz can whole peeled San Marzano tomatoes
1 onion, sliced
3 cloves garlic, minced
2/3 -3/4 cup dry white wine
1-2 tsp dried red pepper flakes
2 tblsp fresh basil, chopped
2 tblsp fresh parsley, chopped
salt and pepper to taste
1/2 cup Pecorino Romano Cheese, grated
Heat butter and oil in large saute pan over medium heat until bubbling. Add onion and saute for 2 minutes. Add garlic and saute 2 minutes longer. Add chicken thighs and brown on both sides, about 3 -4 minutes per side. Drain pan of butter and oil. Add wine and reduce slightly. Add 5-8 tomato pieces, without the juices. Cut or tear the tomato pieces in half or thirds if they are large. Return chicken, onions and garlic and any drippings to pan. Season with salt, pepper and sprinkle the dried pepper flakes over. Saute 2 minutes. Add the basil, parsley and the pecorino. Cover and simmer on low for 1 hour. Serve with sauteed spinach, a salad, and crusty bread. Enjoy!