When I was in culinary school in Italy…
No, not really. I did go to Italy once when I was 17. Milan, Venice… I wish I could go now with my middle aged lady eyes and brain, but I’ll have to settle for memories and photos of me trying to avoid having my photo taken.
Darius loves loves loves this dish, and it’s so easy to make that I had the time and energy to make some paleo macaroons. (That will be the next entry.)
- 1/4 cup extra virgin olive oil
- 4 slices pancetta (or bacon), finely chopped
- 3 cloves garlic, finely chopped
- 2 chicken breast, bone in
- 4 chicken thighs, bone in
- 1/2 cup sweet white wine
- 1 lb fresh tomatoes (or 16 oz can of diced tomatoes)
- 1/2 cup chicken stock
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 1/2 cup sliced mushrooms (optional…not traditionally used, but we like ’em. Because we are dumb Americans.)
- 2 T capers
- Salt and pepper to taste
- 1 T fresh oregano (or 1 t dried)
- 1 T fresh thyme (or 1 t dried)
- fresh parsley for garnish
Fry the bacon or pancetta in a large skillet until it’s about halfway done. Leave in the pan and add olive oil. On top of the bacon, brown the chicken in batches. (You want the chicken to brown, not steam, so don’t throw it all in at once.)
Remove the chicken and bacon and set aside. Saute the peppers until browned. Add in the mushrooms for about 2 minutes. Add the garlic for a minute or until aromatic.
Deglaze the pan with the wine, scraping up the tasty brown bits. Add tomatoes, salt, pepper and herbs until the mixture is boiling. Then add the chicken and stock back into the mix, stir it up and simmer for about half an hour. Add capers and parsley before serving over pasta.