Pollo alla Potentina from the oven – Chicken in the style of Potenza

Ingredients for 2 servings:

• 1 onion(s)
• 4 tbsp olive oil
• 4 boneless chicken thighs (Pollo fino)
• 200 ml white wine
• ½ bunch parsley
• 1 can tomatoes, peeled or chopped, approx. 400 g
• 1 handful of basil
• e.g. Peperoncini
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Slice the onion into rings and sauté in olive oil until translucent. Remove the onions. Increase the heat to high and sear the pollo fino until crispy on all sides. Add the onions again and deglaze with white wine. Wait until the wine has reduced. Roughly chop the parsley and add it along with the tomatoes and basil. Add finely chopped peperoncini, depending on your preference. Simmer briefly. Transfer everything to a casserole dish. Finish braising in a preheated oven at 190°C (top/bottom heat) for about 1 hour on the middle rack. Ideal side dish: Polpette di pane (polpette di pane), see my recipe.