Chicken Stemperata - {Stemperata Di Pollo}

Recipe Ingredients

1		Chicken - (3 1/2 lbs) - cleaned, and cut
		Into 8 serving portions, and breast cut
		Into 2 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
2 cups	474ml	Russet potatoes - peeled, and (medium)
		Cut into large cubes
2		Red, yellow, or orange peppers - cored, seeded,
		And cut into medium strips
1		Celery stalk - cut large pieces
2		Unpeeled eggplants - cut large cubes (small)
2		Carrots - peeled, and (medium)
		Thinly sliced into 1/2"thk rounds
2 tablespoons	30ml	Salt packed capers - rinsed, drained
1/2 cup	118ml	Whole pitted Sicilian olives
		= (the green variety)
4		Fresh plum tomatoes - cut large pieces
5		Chiles
1 1/2 cups	355ml	Dry red wine
1/4		Fresh chopped mint leaves
1/4		Fresh chopped parsley leaves
1		Chile flakes

Recipe Instructions

Pat the cleaned chicken dry, and then season the pieces with salt and pepper. In a 12- to 14-inch saute pan, heat 3 tablespoons olive oil until hot but not smoking. Carefully add the chicken pieces and brown on both sides, about 5 minutes per side. Remove chicken from the pan and set aside.

In the pan with the chicken drippings add potatoes, peppers, celery, eggplant, carrot, capers, olives, tomatoes and whole chiles. Toss together. Add the wine and chicken, season with salt and pepper and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 minutes until chicken is cooked through. Remove from the heat and stir in chopped mint, parsley and a pinch of chili flakes.

Transfer the cooked stew to a serving dish and allow to cool to room temperature before serving. Drizzle with extra-virgin olive oil and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F27) - from the TV FOOD NETWORK

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