Spezzatino di Pollo con Peperoni
Region: Italy
Category: Stews
Season: Any
Difficulty: Easy
This rustic stew or spezzatino as it is
called in Italian can be an all-in-one meal, a piatto unico, when served
with pasta. You can save some time by
chopping all the vegetables and herbs together.
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/2 cup extra virgin olive oil
1 small onion, sliced or chopped
2 garlic cloves, chopped
5 green bell peppers, seeded and sliced
1 red bell pepper, seeded and sliced
5 Italian long peppers (peperoncini ), seeded and sliced
3 tablespoons chopped fresh parsley
3 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper to taste
1 1/2 pounds boneless and skinless chicken breast, cut into 1-inch pieces
1/2 cup dry white wine
1. In a deep flame-proof casserole, heat the olive oil over high heat, then cook the onion, garlic, green and red bell peppers, Italian long peppers, parsley, rosemary, and season with salt and pepper until softer, stirring frequently, 6 to 7 minutes.
2. Add the chicken and cook 3 to 4 minutes while stirring. Pour in the white wine and cook until the wine evaporates, about 10 minutes. If, after this time, there is still a good amount of liquid left in the casserole remove the chicken and peppers with a slotted spoon and reduce the chicken and wine broth for 5 minutes over high heat. Return the chicken and peppers for 1 minute to reheat. Remove and serve.
Posted: 12/13/2006