Calabrese Chicken One-Pot Recipe

Name: Calabrese Chicken One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; 4 bone-in, skin-on chicken breasts; Salt and freshly ground black pepper; 1/4 pound sliced calabrese salami, chopped; 1 onion, chopped or thinly sliced; 2 small ribs celery, chopped; 1 cubanelle pepper, chopped or thinly sliced; 3 to 4 cloves garlic, chopped or thinly sliced; 1 1/2 teaspoons smoked paprika, half a palmful; 1 teaspoon fennel seed, 1/3 palmful; 1 cup red wine; 1 (28-ounce) can stewed tomatoes; 1 (14-ounce) can tomato sauce; A handful fresh flat-leaf parsley, finely chopped; 1 loaf crusty bread (recommended: ciabatta), warmed for serving

Servings: persons

1 tablespoon extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken breasts
Salt and freshly ground black pepper
1/4 pound sliced calabrese salami, chopped
1 onion, chopped or thinly sliced
2 small ribs celery, chopped
1 cubanelle pepper, chopped or thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 1/2 teaspoons smoked paprika, half a palmful
1 teaspoon fennel seed, 1/3 palmful
1 cup red wine
1 (28-ounce) can stewed tomatoes
1 (14-ounce) can tomato sauce
A handful fresh flat-leaf parsley, finely chopped
1 loaf crusty bread (recommended: ciabatta), warmed for serving

1
Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot.
2
Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through.
3
Remove the chicken to a plate.
4
Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more.
5
Add the fennel seed and smoked paprika.
6
Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken.
7
Bring the mixture to a boil and reduce to a simmer.
8
Turn off the heat and cool completely to store for make-ahead meal.
9
Reheat in the same pan with a splash of water or stock to get things going.
10
Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus more for drizzling, 4 bone-in, skin-on chicken breasts, Salt and freshly ground black pepper, 1/4 pound sliced calabrese salami, chopped, and more.

Yes, Calabrese Chicken One-Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calabrese Chicken One-Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions