Spicy Chicken Stew Recipe
This spicy chicken stew recipe combines tender chicken, fresh herbs, tomatoes, and a touch of chili to create a robust Italian comfort dish. Featured on Bonacini’s Italy and prepared by host Michael Bonacini, Pollo alla Potentina delivers a perfect balance of heat, acidity, and aromatic freshness, making it ideal for weeknight dinners or casual gatherings with crusty bread to soak up the sauce.
The Inspiration
Pollo alla Potentina originates from the southern Italian region of Basilicata, where bold, rustic flavours are central to home-style cooking. This dish embodies the region’s love of simple ingredients that pack a punch—juicy chicken stewed in tomatoes, chili, and aromatic herbs.
On Bonacini’s Italy, Michael Bonacini often explores recipes that highlight regional Italian traditions while making them approachable for home cooks. The inclusion of chili peppers adds a signature fiery kick that is characteristic of Basilicata, while lemon juice and fresh herbs brighten the rich tomato-based sauce.
Ingredients
- 1 x 2-2 ½-pound (907 g -1.14 kg) chicken
- 3 cups (720 ml) canned whole tomatoes
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) olive oil
- 1 large onion, sliced
- ¼ cup (60 ml) dry white wine
- 2 bird’s eye chili peppers or red serrano peppers, trimmed, seeded and minced
- 1 teaspoon (5 ml) salt
- 2 tablespoons (30 ml) chopped basil
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- Juice of 1 lemon
- Crusty bread, to serve
Method
- Cut the chicken into 10 pieces.
- Break down the whole tomatoes by either cutting them into chunks with kitchen shears or crushing them by hand.
- Heat the butter and olive oil in a heavy saucepan over medium-high heat.
- Add the chicken pieces and brown evenly, 1-2 minutes per side.
- Add the onion and cook 1-2 minutes, until softened.
- Deglaze the pan with white wine and cook, stirring to scrape up any stuck bits, until wine has evaporated.
- Add the minced chili peppers, tomatoes, and salt and bring to a boil.
- Reduce heat to medium low, cover and cook for 1 hour, adding water if liquid gets too low.
- When ready, stir in the basil, parsley, and lemon juice and serve immediately with crusty bread.
- Buon appetito!
Serving Suggestions
Pollo alla Potentina is perfect as a hearty family dinner or for entertaining guests. Its bold, spicy tomato sauce pairs beautifully with crusty Italian bread or rustic focaccia to soak up every drop of flavour. For a complete meal, serve alongside a simple green salad dressed lightly with olive oil and vinegar, or with roasted seasonal vegetables.
For wine pairings, a medium-bodied Italian red such as Montepulciano d’Abruzzo or a Barbera complements the heat from the chili peppers and the acidity of the tomato sauce. This stew also works well for casual gatherings, as it can be made ahead and gently reheated, allowing the flavours to deepen overnight.
The dish brings warmth and comfort, making it ideal for chilly evenings or when you want a satisfying, flavourful meal with minimal fuss.
Final Thoughts
This spicy chicken stew recipe highlights the bold, rustic flavours of southern Italy, combining tender chicken with a rich tomato base, aromatic herbs, and a gentle heat from chili peppers. On Bonacini’s Italy, Michael Bonacini showcases how regional Italian recipes can be elevated while remaining accessible for home cooks.
Pollo alla Potentina is both comforting and exciting, offering a perfect balance of spice, acidity, and freshness. Whether you’re serving a weeknight family meal or impressing guests with Italian flavours, this stew delivers an unforgettable dining experience that celebrates the heart of Italian cuisine.