Sicilian Chicken Stew
Submitted by: jenpillon | Source: European Cuisine cookbook (1990 edition )
- Servings: 4
- Prep Time: 5 - 10 mins.
- Cook Time: 30 - 40 mins (roughly)
- Total Time: 45 mins....
|1½ – 2 lb||Boneless, skinless, chicken thighs, cut into bite-size pieces (can use skinless chicken breasts|
|3 Tbsp||Olive Oil|
|1||Large Onion, chopped|
|4 stalks||Celery, chopped into large pieces|
|2||Cubanelle Peppers, chopped into large pieces|
|2 cloves||Garlic, chopped|
|a Pinch of Red Pepper Flakes|
|2 Tbsp||Aged Balsamic Vinegar|
|2– 3 cups||Chicken Stock (use a Little More or Less Depending On How Thick You Like Your Stew)|
|1× 28-oz can||Sliced or Crushed Tomatoes|
|1 cup||Big, italian green olives, chopped|
|¼ cup||Golden Raisins|
|½ cup||Flat-leaf Parsley, chopped|
|¼ cup||Pine Nuts, toasted|
|Shaved Parmigiano Reggiano|
|a Loaf of Crusty Bread|
Heat a large skillet over medium-high heat with the olive oil.
Season the raw chicken with salt and freshly ground black pepper, then place in the skillet and brown on all sides.
Add the onion, celery, peppers, garlic and red pepper flakes to the skillet, and cook until tender, 3-4 minutes.
Add the balsamic vinegar, a cup or so of the chicken stock and the tomatoes to the skillet. Mix in the olives and raisins. Let simmer for 10-15 minutes to let the flavors blend, adding more chicken stock to reach the desired consistency of your stew.
To serve, top each portion with basil, parsley, toasted pine nuts and shaved Parmigiano Reggiano. Serve with some crusty bread for dipping.