Situated in the instep of the Italian boot, Basilicata remains one of Italy's most rustic regions. The ingredients are straightforward, the flavours bold. (Interestingly enough, it's the only region to use ginger in its cooking.) This dish is all about that rusticity and simplicity - use a flavourful free-range chicken, and if you can't find good, ripe fresh tomatoes, substitute canned ones for the best flavour.
- 1 tbsp olive oil
- 20 gm butter, coarsely chopped
- 1 chicken (1.4kg), cut into 8 pieces
- 1 onion, diced
- 5 garlic cloves, finely chopped
- 200 ml dry white wine
- 500 gm vine-ripened tomatoes (about 4), coarsely chopped
- 200 gm canned cherry tomatoes
- 3 small red chillies, thinly sliced
- Large pinch of chilli flakes (optional)
- ¼ cup each torn basil and flat-leaf parsley, to serve
- To serve: crusty bread
- 1Heat oil and butter in a non-stick frying pan over medium-high heat, add chicken pieces skin-side down and cook, turning once, until golden (2-4 minutes each side), then transfer to a casserole. Add onion and garlic to frying pan and stir occasionally until very tender (5-10 minutes). Deglaze pan with wine, then add tomato, breaking up with a spoon. Add chilli and herbs, season to taste, transfer to casserole, cover with a lid and simmer over low heat until chicken is just cooked through (30-40 minutes). Stir in herbs and serve hot with crusty bread.
This recipe is from the April 2012 issue of .