23.4.25

TRADITIONAL PUGLIESE CHICKEN ARRAGANATA WITH POTATOES | Sedicipuglia Clementina

 

Chicken cooked with potatoes, tomatoes, good olive oil and pecorino cheese – all in one pot, first on the stove, then straight into the oven.

A fragrant, flavorful, home-style recipe: a typical dish from Puglia. Perfect for everyday lunches, yet memorable in its simplicity. A complete main course that speaks for itself. This is one of those old and beloved recipes that still bring warmth to the table. Every time you make it, you rediscover a piece of that honest, simple cooking that feels like home.

Recipes that never go wrong

These are the family staples – made almost without thinking, without measuring.

Rustic, hearty dishes that never disappoint. You just combine everything, let it simmer, and the time and heat will do the rest. With slow cooking and the final oven heat, a golden crust forms on top and the sauce becomes rich and flavorful. The same pan goes from stove to oven, just like in the old days.

A comfort food from another era, still full of meaning.

What was once a special Sunday dish is now a living memory.

Category: Main course from Puglia

Prep time: 15 minutes ⏱

Serves: 4 🍽

Cooking time: 30–35 minutes on the stove + 10–15 minutes in the oven

Total time: 50 minutes

Ingredients for 4 people:

• 1 kg chicken pieces (thighs, drumsticks or breast)

• 5 medium potatoes

• 4 ripe tomatoes

• 2 garlic cloves

• Fresh parsley, chopped

• 50 g grated pecorino cheese

• Extra virgin olive oil

• Salt

• Water, just enough to moisten the bottom

• (Optional: black pepper)

Instructions:

Peel and dice the potatoes. Cut the tomatoes, and chop the garlic and parsley into small pieces.

Place the chicken, potatoes, tomatoes, garlic and parsley into a pan that is safe both for stovetop and oven use.

Season with salt, olive oil and, if you like, a pinch of pepper.

Sprinkle the grated pecorino all over. Add a generous glass of water (just enough to cover the bottom) and cover with a lid or foil.

Cook over low heat for about 35 minutes, stirring gently halfway through.

Once the chicken and potatoes are soft, remove the lid and place the pan in a preheated oven at 180°C (350°F) with grill function, for 10–15 minutes, until golden and slightly crisp on top.

Serve hot, with the flavorful, creamy juices.

📌 Tip:

If you're using free-range chicken, give it more time: about one hour on the stove before placing it in the oven. The meat will be firmer, but the flavor is worth it.

This is one of those dishes that ask for no attention, yet deserve it all.

A humble second course, born from everyday home cooking – just one bite takes you back.

A pan full of memories, and every time it’s served, it brings stories and smiles to the table.

And in the end, silence… the kind that happens when everyone’s enjoying their food.

You may also like:

• Puglian Muscisca with wild mushrooms

• Classic meatloaf

• Spinach and egg meatloaf

• Meatballs in white wine

• Liver with onions, Puglian-style

• Meatballs in tomato sauce

Tags:

Puglian chicken, traditional recipe, main course from Puglia, chicken with potatoes, baked chicken, tomato recipes, pecorino cheese, comfort food, Southern Italian cooking, grandma’s dishes, home-style food, easy recipes, rustic dishes, Sedicipuglia with Clementina, family recipe, farmhouse chicken, chicken with cheese, typical dishes from Puglia, baked chicken tray, rural cuisine

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With love,

Clementina – Sedicipuglia