Chicken and Squid Stew
Region: Italy
Category: Stews
Season: Any
Difficulty: Easy

This splendid stew combining chicken and squid, a common flavor combination in southern Italy, can be a rapid meal when using boneless chicken breasts and already cleaned squid.  Both chicken and squid are mild tasting-- perfect for the aromatic flavors of garlic, raisins, pine nuts and oregano.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes

1/4 cup extra-virgin olive oil

1 small onion, chopped

2 garlic cloves, chopped

2 ounces pancetta, cut in strips

1 pound boneless and skinless chicken breast, cut into strips or bite-size pieces

1 pound squid, cleaned and cut into strips or rings

Salt and freshly ground black pepper to taste

1/2 cup dry white wine

1 cup ripe plum tomatoes, peeled, seeded, and chopped

1 1/2 tablespoons golden raisins

1 1/2 tablespoons pine nuts

1 1/2 tablespoons oregano

1 cup frozen or fresh peas

In a flameproof casserole, heat the olive oil over medium-high heat, then cook, stirring, the onion, garlic, and pancetta until the onions are translucent, about 5 minutes.  Add the chicken, squid, salt, and pepper to taste and cook for 2 minutes, stirring.  Pour in the wine and cook for another 2 minutes.  Add the tomatoes, raisins, pine nuts, oregano and peas, reduce the heat to low and simmer until the sauce is denser and the chicken springy to the touch, about 10 to 12 minutes, uncovered, stirring occasionally.  Serve immediately.

Variation: 

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Posted: 12/13/2006