Spicy Sicilian Chicken
This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
The Martha Stewart Show, September 2005
- 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium russet potatoes, peeled and cut into large cubes
- 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
- 1 rib celery, cut into 1-inch-long pieces
- 2 small eggplants, cut into large cubes
- 2 medium carrots, sliced into 1/2-inch-thick rounds
- 4 plum tomatoes, cut into chunks
- 1/2 cup Sicilian olives, pitted
- 2 tablespoons salt-packed capers, rinsed and drained
- 5 dried hot chiles
- 1 1/2 cups dry red wine
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- Pinch of hot red pepper flakes
- Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
- In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
- Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.
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