Monday, October 19, 2009

Chicken stew

I found this recipe on tastespotting.  It was good enough to warrant a blog post.  It's kind of like chicken cacciatore, but even tastier.  I think I'll definitely make it again! 


  •  2 large chicken breasts (preferably organic)
  • 2 medium yellow onions 
  • 2 red capsicums aka bell peppers (or 1 red and 1 green)
  • 1 can fire roasted diced tomatoes
  • 2 cups chicken stock, preferably homemade
  • 2 cups small new potatoes, chopped into large chunks
  • 1 cup white wine
  • 1 bunch fresh Italian parsley
  • 1 pinch cayenne pepper (about 1/4 teaspoon)
  • sea salt, freshly ground pepper, extra virgin olive oil
What you do:
1. Preheat the oven to 180 C (350 F). Brush olive oil over 2 chicken breasts, and sprinkle liberally with salt and freshly ground black pepper. Roast in over 15 - 20 minutes until cooked through. Remove from the oven, and let cool.
2. Dice Chicken.
3. Cut 2 red capsicums in half lengthwise, and remove the stem and seeds. Roast in the oven until tough skins are blackened, about 20 minutes. Remove from oven and let cool.
4. Remove skins from capsicums, and slice into long strips.
5. Chop two medium onions into long strips.  In a dutch oven, saute in EVOO until softened and translucent.
6. Add chicken, sliced capsicums, and 2 cups chicken stock to the pot.
7. Add 1 can fire roasted diced tomatoes, 1 cup of dry white wine, 1/4 cup chopped Italian parsley, and 2 cups roughly chopped new potatoes
8. Bring to a boil. Reduce heat to low, and let simmer 1-2 hours, until potatoes are soft.

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