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Calabrese Chicken One-Pot

Serves 4

Originally aired

INGREDIENTS
  • 1 tablespoon EVOO Extra Virgin Olive Oil, plus some for drizzling
  • 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
PREPARATION

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.

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