Chicken and Pepper Stew
Spezzatino di Pollo e Peperoni
Region: Italy
Category: Stews
Season: Any
Difficulty: Easy

A spezzatino is an Italian family stew.  I know third generation Italian-Americans who don't know a word of Italian, nor a thing about Italian culture, but they'll tell you all about their grandmother's spezzatino.  These stews are made by every family, and they're all different.  This recipe is a quick one that I make with chicken breast cut into fingers or cubes, a little bell pepper, onion, tomato, and some wine.  When I have more time I'll use chicken pieces on the bone, which is more flavorful.  The chicken called for in the recipe is sometimes sold as chicken tenders in supermarkets.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 55 minutes

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

1 small onion, coarsely chopped

1/2 green bell pepper, coarsely chopped

1/4 cup chopped pancetta

1 garlic clove, finely chopped

1/2 cup dry white wine

1 cup chopped tomatoes

1 pound boneless and skinless chicken breast, cut into finger-shapes

Salt and freshly ground black pepper to taste

1. In a casserole, heat the olive oil and butter over medium heat until the butter melts and bubbles, then cook the onion, bell pepper, pancetta, and garlic until yellow, stirring occasionally, about 12 minutes.

2. Pour in the white wine and reduce a few minutes.  Add the tomatoes and cook on medium heat for 5 minutes, stirring.  Add the chicken, salt, and pepper, and cook until tender, 35 minutes.  Serve hot.

Variation: 

Note: 

Posted: 12/14/2006