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RECIPE

Serves 2 Amply

A CookTale

Mario Batali featured this delicious Chicken concoction on his 2006 Food Network program Molto Mario. My adaptation is for two and uses only thighs. In their early days this channel had a lineup of really good chefs & was a daily must see. Gone, unfortunately, are those days of excellence. But this recipe survives in his classic hardcover, Molto Mario. Here it is, and I must say besides the lengthy preparation, it’s a snap to make.

INGREDIENTS

3 Chicken Thighs, skin on & cut in half to six pieces
Kosher Salt & fresh Black Pepper
3 TB of EVOO, plus more for drizzling
6 large White Mushrooms, cut into large cubes
2 Bell Peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
1 rib of Celery, cut into 1-inch-long pieces
1 small Eggplant, cut into large cubes
4 Plum Tomatoes, cut into chunks
1/2 C Sicilian Olives, pitted
2 TB of salt-packed Capers, rinsed and drained
3 dried hot chiles or Red Pepper Flakes
1/2 cup of dry White Wine +1/2 cup of Marsala
2 TB of chopped fresh Mint
2 TB of chopped fresh flat-leaf Parsley

METHOD

1. Season the Thigh pieces with Salt & Pepper. In a 10- to 12-inch saute pan, heat 2 TB of EVOO 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.

2. In same pan, combine Mushrooms, Peppers, Celery, Eggplant, Tomatoes, Olives, Capers & Chiles. Cook until softened but not browned, about 5 minutes. Season with Salt & Pepper. Add both the Wine & Marsala, return Chicken to pan, & bring to a boil. Lower heat to simmer, cover; cook until the Chicken is cooked through, about 15 minutes.

3. Stir in Mint, Parsley, & Red Pepper Flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with EVOO, & serve.

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