Pepperazzi Parade
Italian Chicken and Bell Pepper Stew with Caramelized Onions and Fresh Herbs
1 hour 10 minutes
Serves 4
DinnerItalian
Herb's take
Tonight, we let onions do the slow dance, peppers strut their color, and chicken go full-on Italian in a rich, herb-laced stew. You’ll master the classic soffritto, then take it further, think of this as practicing your caramelization skills, Italian nonna-style.
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, until deep golden and caramelized, about 18–20 minutes.
- 02Add the bell peppers and cook, stirring occasionally, until softened and fragrant, about 8 minutes.
- 03Push the vegetables to the sides of the pot and add the remaining 1 tablespoon olive oil to the center. Add the chicken pieces in a single layer. Let them sear undisturbed for 2–3 minutes until lightly browned, then stir to combine with vegetables.
- 04Stir in the minced garlic, rosemary, and thyme. Sauté until the garlic is just fragrant, about 1 minute.
- 05Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until nearly evaporated, 2–3 minutes.
- 06Add the crushed tomatoes, chicken broth, bay leaf, red pepper flakes, kosher salt, and black pepper. Bring to a simmer.
- 07Reduce the heat to low, cover, and let the stew gently simmer for 25 minutes, stirring once or twice.
- 08Remove the lid and simmer uncovered for 10 more minutes, or until the liquid has reduced slightly and the flavors are concentrated.
- 09Remove and discard the bay leaf. Taste and adjust seasoning if needed.
- 10Stir in the chopped parsley just before serving. Serve hot with rustic bread or over polenta.
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