Chicken Stemperata: Stemperata di Pollo Recipe

Name: Chicken Stemperata: Stemperata di Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: c1 (3 1/2 pound) chicken, cleaned and cut into 8 serving portions, and breast cut in 2 pieces; Salt and freshly ground black pepper; 3 tablespoons plus 1/2 cup extra-virgin olive oil; 2 medium russet potatoes, peeled and cut into large cubes; 2 red, yellow, or orange peppers, cored, seeded and cut into medium strips; 1 stick celery, cut into large pieces; 2 small unpeeled eggplants, cut into large cubes; 2 medium carrots, peeled and thinly sliced into 1/2-inch thick rounds; 2 tablespoons salt packed capers, rinsed and drained; 1/2 cup whole pitted Sicilian olives (the green variety); 4 fresh plum tomatoes, cut into large pieces; 5 whole chiles; 1 1/2 cups dry red wine; 1/4 bunch each fresh chopped mint leaves and parsley leaves; Pinch chile flakes

Servings: persons

c1 (3 1/2 pound) chicken, cleaned and cut into 8 serving portions, and breast cut in 2 pieces
Salt and freshly ground black pepper
3 tablespoons plus 1/2 cup extra-virgin olive oil
2 medium russet potatoes, peeled and cut into large cubes
2 red, yellow, or orange peppers, cored, seeded and cut into medium strips
1 stick celery, cut into large pieces
2 small unpeeled eggplants, cut into large cubes
2 medium carrots, peeled and thinly sliced into 1/2-inch thick rounds
2 tablespoons salt packed capers, rinsed and drained
1/2 cup whole pitted Sicilian olives (the green variety)
4 fresh plum tomatoes, cut into large pieces
5 whole chiles
1 1/2 cups dry red wine
1/4 bunch each fresh chopped mint leaves and parsley leaves
Pinch chile flakes

1
Pat the cleaned chicken dry, and then season the pieces with salt and pepper.
2
In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil until hot but not smoking.
3
Carefully add the chicken pieces and brown on both sides, about 5 minutes per side.
4
Remove chicken from the pan and set aside.
5
In the pan with the chicken drippings add potatoes, peppers, celery, eggplant, carrot, capers, olives, tomatoes and whole chiles.
6
Toss together.
7
Add the wine and chicken, season with salt and pepper and bring to a boil.
8
Cover, lower the heat to a simmer and cook for about 15 minutes until chicken is cooked through.
9
Remove from the heat and stir in chopped mint, parsley and a pinch of chili flakes.
10
Transfer the cooked stew to a serving dish and allow to cool to room temperature before serving.
11
Drizzle with extra-virgin olive oil and serve.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: c1 (3 1/2 pound) chicken, cleaned and cut into 8 serving portions, and breast cut in 2 pieces, Salt and freshly ground black pepper, 3 tablespoons plus 1/2 cup extra-virgin olive oil, 2 medium russet potatoes, peeled and cut into large cubes, and more.

Yes, Chicken Stemperata: Stemperata di Pollo 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.

Chicken Stemperata: Stemperata di Pollo

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