Ingredients Jump to Instructions ↓

  1. 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry

  2. Coarse salt and freshly ground pepper

  3. 3 tablespoons extra-virgin olive oil, plus more for drizzling

  4. 2 medium russet potatoes, peeled and cut into large cubes

  5. 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips

  6. 1 rib celery, cut into 1-inch-long pieces

  7. 2 small eggplants, cut into large cubes

  8. 2 medium carrots, sliced into 1/2-inch-thick rounds

  9. 4 plum tomatoes, cut into chunks

  10. 1/2 cup Sicilian olives, pitted

  11. 2 tablespoons salt-packed capers, rinsed and drained

  12. 5 dried hot chiles

  13. 1 1/2 cups dry red wine

  14. 2 tablespoons chopped fresh mint

  15. 2 tablespoons chopped fresh flat-leaf parsley

  16. Pinch of hot red pepper flakes

Instructions Jump to Ingredients ↑

  1. « » Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.

  2. In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.

  3. Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.


Send feedback