Pollo Santa Lucia | Nonna Lucia’s Chicken

This incredible chicken dish is one my Nonna Lucia made often, and since she was a saint I named it after her. I love this recipe so much because the aromas transport me back to my grandmother’s kitchen. I like to make some pasta and toss it with the extra sauce to serve on the side. And don’t forget the vino!! I suggest a bottle of spectacular Podere Albiano Rosso di Albiano.

Receipt Date: August 31, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Whole Organic Chicken, cut into 8 pieces

2 Yellow Onions, sliced

3 Red Bell Peppers, sliced

2 Garlic Cloves, chopped finely

3 tablespoons EVOO

1/2 cup Marsala Wine

1 14-ounce Can of Imported Italian Tomatoes, crushed

Handful of Fresh Basil Leaves

Directions

In a large pan, heat the EVOO over a medium-high flame. Brown the chicken, skin side down, for 8 minutes. Transfer the chicken to a plate. Toss the onions, peppers, and garlic into the pan. Turn heat down to medium and saute the vegetables for 10 minutes. Add the wine, tomatoes, and basil. Bury the chicken into the sauce and cook for 30 minutes, or until the chicken is cooked through. Serve immediately.