Chicken in tomato sauce with potatoes is one of those simple, wholesome dishes that immediately feels like home. Just a few ingredients are enough to bring a complete main course to the table, full of flavor and perfect to share with the whole family.
The base is classic: a sautéed onion, the chicken slowly browned until golden and then the scent of wine that reduces and leaves room for the sweetness of the tomato. During cooking, the sauce slowly reduces and becomes even more flavorful, coating every piece of meat. The potatoes, added halfway through cooking, absorb all the flavor and become soft and irresistible.
This is one of those recipes that tastes even better if left to rest for a few minutes before serving, perhaps accompanied by a good piece of bread for sopping up the sauce. Perfect for Sunday lunch or for a simple but satisfying dinner, this dish always wins everyone over with its timeless goodness.
If you are looking for an easy, economical and truly tasty recipe, this chicken in tomato sauce with potatoes is a safe bet.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for Chicken in Tomato Sauce with Potatoes
- 2.65 lbs chicken (cut into pieces)
- 1.75 lbs potatoes
- 2.5 cups tomato purée (passata)
- 2/3 cup white wine
- 1 onion
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt
- to taste pepper
Preparation CHICKEN IN TOMATO SAUCE WITH POTATOES
Chop the onion and sauté it in a pot with a generous drizzle of oil.
Add the skinless pieces of chicken and brown them well on all sides.
Pour in the wine and let the alcohol evaporate over high heat.
Add the tomato purée and lengthen the sauce with a little water if needed.
Cover with a lid and let it simmer over low heat for about 20 minutes.
After 20 minutes, season with salt and pepper to taste, add a pinch of oregano, then add the peeled and chopped potatoes (if necessary, add a little hot water to loosen the sauce) and continue cooking for another 20 minutes or so, until the potatoes are cooked through.
Serve the chicken in tomato sauce with potatoes hot.
Notes
If you enjoyed this recipe you might also be interested in Pork with potatoes and peas or Oven-baked turkey drumsticks with potatoes or Meatballs stewed with potatoes.
FAQ (Questions and Answers)
Can I use chicken with the skin on?
Yes, you can use it without problems. The skin will make the dish even more flavorful, but also a bit richer. If you prefer a lighter version, it’s better to remove it.
What type of potatoes are best to use?
Yellow-fleshed potatoes are ideal because they hold up well during cooking and do not fall apart easily in the sauce.
Can I prepare it in advance?
Certainly — in fact it’s even better! Prepared in advance and reheated, the chicken in tomato sauce with potatoes becomes even more flavorful.
Can it be frozen?
Yes, you can freeze it already cooked. Let it cool completely, then store it in a freezer-safe container for up to 2 months.
What can I serve it with?
It’s perfect with rustic bread for sopping up the sauce, but also with a side of vegetables or a fresh salad.
Can I add other spices or herbs?
Yes, you can customize the recipe with basil, bay leaf or chili pepper to give the dish an extra touch.
