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Meat, Italy

Chicken alla potentina with potatoes

Chicken alla potentina is a simmered dish from Basilicata made with chicken thighs, tomato, white wine and chili, served over potatoes. For 4 people, it takes 60 minutes and stays easy to make, at about €3.30 per person. The trick is adding the pecorino off the heat so it melts without turning stringy.

Tonight we're heading to Basilicata, with chicken simmered in tomato, white wine and chili, finished with a touch of pecorino.

Chicken alla potentina with potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€3.30
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Fall, Summer
The kids
They generally like it

The tomato sauce colors and flavors the chicken as it simmers gently, the white wine adds brightness and the dried chili brings a quiet warmth rather than real heat. The chicken thighs stay moist, and the skin keeps some bite thanks to a quick sear before it goes into the sauce. Pecorino, stirred in right at the end, melts into light threads that add depth without burying the tomato flavor.

This is a weeknight dish that looks unassuming but takes you somewhere different from everyday chicken, perfect when you want to change things up without a complicated recipe. Kids generally like the tomato sauce over mashed potatoes, and you can pull the chili out of the pot before serving if you want it milder for them. Mon Chou suggests this Italian stew for a simple dinner that holds up well if everyone doesn't sit down at the same time.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 15 cl
  • Dried chilioften in the pantry 1
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Basil 8 leaves
  • Potatoes 800 g

Dairy

  • Grated pecorino 40 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken thighs in the oil, skin side down first, then flip them. 12 min

    Don't move them around, the skin will release on its own when ready.

  2. Add the crushed garlic and chili, deglaze with the white wine and let it reduce. 5 min

    Scrape up the browned bits at the bottom of the pot, they give the sauce its color.

  3. Pour in the tomatoes, season with salt, cover and let simmer over low heat. 30 min

    Flip the chicken halfway through, so the sauce coats both sides.

  4. Meanwhile, cook the peeled potatoes in salted water. 20 min

    Pick potatoes of similar size so they cook evenly together.

  5. Off the heat, stir in the basil and pecorino, mix the sauce and serve over the potatoes.

    Lightly crush the potatoes into the sauce so they soak it up.

Our tips to get it right

  • Pick chicken thighs with the skin on, it protects the meat during cooking and renders fat for browning without needing extra oil.
  • If the sauce looks too thin at the end, uncover the pot for the last ten minutes so it reduces and clings better to the chicken.
  • Taste the sauce before adding salt, the pecorino is already salty and might be all the seasoning you need.

The variations

  • Swap the chicken thighs for boneless thighs, they'll cook a bit faster and come out even more tender.
  • For a vegetarian version, replace the chicken with large chunks of potato simmered directly in the tomato sauce, and let it cook a little longer.
  • For kids, blend part of the tomato sauce until smooth and serve the potatoes roughly mashed instead of chunky.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

Chicken alla potentina keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the potatoes, for up to 2 months. Reheat it gently in a pot or skillet, with a splash of water if the sauce has thickened.

Questions about this dish

Can you make this dish ahead of time?

Yes, chicken alla potentina actually tastes better reheated the next day, once the sauce has had time to soak in. Make the chicken and sauce ahead, and cook the potatoes just before serving.

Can you substitute the pecorino?

Yes, Parmesan works well if you don't have pecorino on hand. The flavor will be a bit milder, but the sauce texture stays the same.

How do you tone down the chili for kids?

Remove the dried chili from the pot before adding the tomato, or take it out at the end before serving. The sauce keeps its flavor without any heat.

Can you use other chicken cuts?

Boneless thighs or drumsticks work just as well as whole thighs. Avoid chicken breast, which dries out faster during the 30 minute simmer.

How long does it take to make a chicken alla potentina with potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken alla potentina with potatoes?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken alla potentina with potatoes cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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