This light stew showcasessweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.
love it!
This is a very good and easy recipe. I followed the recipe as written except that I chose to use all dark meat chicken because that's what we prefer. I might have let it brown a little longer than 8 minutes. I made it in the morning of the day I served it. I used an enameled cast iron pot. Before serving it, I put it back on the stove top to bring it to boil again and then put in the oven for about 15 minutes at 350 degrees. The chicken was done perfectly. To the reviewer to said that 8 minutes per batch on the chicken wasn't enough to cook the chicken, but there is another 20-25 minutes cooking on top of the stove. Besides you are going for a temperature here. And if it wasn't to 155 degrees, then you'd cook it a little longer. Generally with recipes like this, I braise the dish in the oven due to the fact I don't want the bottom to burn on top of the stove. On this dish, it does require careful watching! It was fall off the bone when I served it. It was delicious. What it tasted most like to me was chicken caccaitore only without mushrooms. I think I'm going to add mushrooms when I make this in a week or so for company. I can't decide yet if I'm going to sautee the fresh mushrooms in a little butter and brown them before I add them on top of the stew or whether I'm going to reconstitute porcini mushrooms and add them when I add the chicken at the end. Either way it will be delicious. This should be a 5-star recipe across the board due to it's easy and relatively quick preparation and the taste. Delicious! Next week I'm going to serve it with crispy polenta cakes. One of my guests is a CMC (Certified Master Chef) so I'll let you all know what he thinks after that evening!
I can roll with this. I love chicken, I love stew!
"Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate. "
Does this mean it's just crisped or fully cooked? Because there is no way 8 minutes is enough time.
