Potenza-style chicken with herbs and wine (Pollo alla potentina) from Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (page 153) by Katie Parla

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Notes about this recipe

  • Eat Your Books

    Salt the chicken 24 hours in advance.

  • kemccarthy on December 20, 2025

    I’ve made this several times but made the mistake of following the direction to braise the chicken for 30 minutes rather than checking the internal temperature. The chicken cooked to 145°F within 10-15 minutes last night and turned out much better. I used a mix of fresh rosemary and thyme to replace the basil.

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