Italian Chicken Stoup with Porcini, Portobello and Peppers Recipe

Name: Italian Chicken Stoup with Porcini, Portobello and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1/3 cup dried porcini mushrooms (a handful); 3 cups homemade or store-bought chicken stock; 3 tablespoons EVOO; 4 ounces pancetta, cut 1/8-inch thick, diced; 2 large portobello mushroom caps, chopped; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 red chile pepper, thinly sliced; 2 sprigs fresh rosemary, finely chopped; 1 large bay leaf; Kosher salt and freshly ground black pepper; 1/4 cup tomato paste; 1 cup dry red or white wine; One 14-ounce can stewed tomatoes; 4 cups pulled or chopped cooked chicken meat; Ciabatta or other crusty bread; Shaved pecorino cheese, for garnish; Coarsely chopped fresh flat leaf parsley, for garnish; Bread, for serving

Servings: persons

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

1
Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape.
2
Place the evenly charred pepper in a bowl, cover and cool.
3
Peel and seed the pepper, and then chop.
4
Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil.
5
Reduce the heat and simmer a few minutes to soften mushrooms.
6
Once tender, turn off the heat.
7
While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat.
8
Add the pancetta and brown 2 minutes.
9
Add the portobello mushrooms and brown until dark, 8 to 10 minutes.
10
Add the onions, garlic, chile pepper, rosemary and bay leaf.
11
Season with some salt and pepper and cook to soften, 10 minutes.
12
Add the tomato paste and stir 1 minute.
13
Add the wine and stir.
14
Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here.
15
Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers.
16
Bring to a low boil, and simmer 15 minutes.
17
Cool and store for a make-ahead meal.
18
Reheat over medium heat, adding water if necessary to thin.
19
Serve in shallow bowls.
20
Top with the shaved pecorino and parsley, and bread for mopping.

744

kcal

Calories

Fat

Carbs

133

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 20 ingredients. The key ingredients include: 1 large red bell pepper, 1/3 cup dried porcini mushrooms (a handful), 3 cups homemade or store-bought chicken stock, 3 tablespoons EVOO, and more.

Yes, Italian Chicken Stoup with Porcini, Portobello and Peppers 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.

Italian Chicken Stoup with Porcini, Portobello and Peppers

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