Ingredients

The following ingredients have 5 Servings
  • 2 large red field peppers or bell peppers
  • 1 cup loosely packed dried porcini mushrooms
  • 2 cups chicken stock
  • A few stems each of flat-leaf parsley
  • sage
  • rosemary and thyme
  • 1 large bay leaf
  • 10 to 12 pieces bone-in
  • skin-on chicken (no wings
  • save them for stock!)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 medium or 1 large onion
  • chopped
  • 2 ribs celery with leafy tops
  • chopped
  • 1 red finger chili pepper
  • chopped
  • 4 cloves garlic
  • chopped
  • 2 tablespoons tomato paste
  • 1/3 bottle medium-bodied Italian red wine
  • 1 28-ounce can Italian tomatoes
  • Crusty bread rubbed with garlic and drizzled with EVOO or egg pappardelle
  • 2 ounces per person
  • served with extra sauce

Instruction

  • Roast the peppers by charring them over an open flame on a gas stovetop or under a broiler on high until skins evenly blacken and the flesh is tender
  • Place peppers in a bowl and cover; let cool so they can be handled
  • Peel, seed and stem the peppers then quarter the peppers lengthwise and slice into strips
  • Place porcini mushrooms in a medium saucepot and cover with stock
  • Bring to a low boil and simmer to reconstitute and reduce the stock by a third
  • Meanwhile, tie herbs in bundle with kitchen twine
  • Pat the chicken dry and season with salt and pepper
  • Heat a large Dutch oven over medium-high heat and preheat oven to 325°F
  • Add oil, 2 turns of the pan, then add chicken in 2 batches and brown until crispy on both sides; remove to a plate
  • Add onions, celery, garlic and chili pepper, and season with salt and pepper
  • Stir to soften a few minutes then add tomato paste to the pot and stir a minute more; add wine and reduce by half
  • Remove porcini from stock, chop and add to sauce
  • Add stock and canned tomatoes, breaking them up a bit
  • Add herb bundle and the browned chicken to the pot then cover, place in the oven and roast 60 minutes
  • Remove chicken and some sauce to a serving platter or plates with extra sauce in another dish for passing
  • Serve crusty bread for mopping or toss some of the extra sauce with pappardelle and serve alongside chicken