Aired September 23, 2010
4 bone-in, skin-on, chicken breasts
Salt and 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 teaspoon fennel seed, 1/3 palmful
1 cup red wine
1 28-ounce can stewed tomatoes
1 14-ounce can tomato sauce
A handful of flat-leaf parsley, finely chopped
1 loaf crusty bread, such as ciabatta
Heat a cast-iron skillet or Dutch oven with EVOO, one turn of the pan, over medium-high heat until very hot. Season chicken breasts with salt and pepper, add to skillet and brown on both sides. Remove to a plate.
Add salami to the skillet and stir 1 minute. Add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add fennel. Deglaze the pan with wine, then add the tomatoes, tomato sauce and parsley. Bring to a boil and then reduce to a simmer.
Return chicken breasts to the pot. Cook through, about 10-15 minutes, then turn off heat and cool to store for a make-ahead meal.
To reheat in the same pan, add a splash of water or stock to get things going. Top with an extra drizzle of EVOO and serve with bread crusted up in a hot oven.