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Spicy Calabrese Chicken Stew

A one pot chicken stew packed with spicy, southern Italian flavours.
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Servings: 4
Ingredients Method

Ingredients
  

  • 1.5 kg chicken thighs or legs (or a mix), bone in
  • salt
  • freshly ground black pepper
  • 1 brown onion, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 100 g spicy salami - such as cacciatore or pepperoni, peeled and sliced
  • 1 red capsicum, seeded and cut into large slices
  • 3 garlic cloves, peeled and finely sliced
  • ½ tsp ground fennel
  • 2 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 1 cup red wine
  • 2 x 400 g tins crushed tomatoes
  • 1 cup chicken stock
  • 4 large potatoes, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • fresh parsley leaves, chopped, to serve

Method
 

  1. Season the chicken pieces all over with a little salt and pepper. 
  2. Splash two tablespoons of olive oil into a large heavy pot or Dutch oven. Brown the chicken pieces all over, remove and set aside
  3. Add a little more olive oil to the pan and cook the onion, celery and carrot over medium heat, stirring, until onion is translucent, about 3–5 minutes.
  4.  Add the salami, capsicum, garlic, fennel seed, chilli and oregano and stir for another minute.
  5. Add the wine and turn up the heat. Allow to boil so that the wine reduces by two-thirds. Return the chicken to the pot and add the tinned tomatoes, stock and potatoes. Stir so everything is combined and bring to the boil.
  6. Cover, reduce heat to low and cook for 30 minutes.
  7. Remove lid and increase heat to medium and cook for a further 30 minutes or until the sauce has reduced and thickened.
  8. Scatter with fresh parsley and serve straight from the pot with fresh crusty bread.