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Italian Chicken Stoup with Porcini, Portobello and Peppers (Rachael Ray) Recipe

Italian Chicken Stoup with Porcini, Portobello and Peppers (Rachael Ray) Recipe

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Italian Chicken Stoup with Porcini, Portobello and Peppers (Rachael Ray)

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Ingredients:

Serving

1 large red bell pepper
1/3 cup dried porcini mushrooms ( a handful)
3 cups homemade or store-bought chicken stock
3 tbsp evoo
4 oz pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
1 14- oz can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
ciabatta or other crusty bread
shaved pecorino cheese, for garnish
coarsely chopped fresh flat leaf parsley, for garnish
bread , for serving

Directions:

Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1085.57 Kcal (4545 kJ)
Calories from fat	292.33 Kcal
		% Daily Value*
Total Fat	32.48g	50%
Cholesterol	115.23mg	38%
Sodium	2631.88mg	110%
Potassium	1568mg	33%
Total Carbs	118.12g	39%
Sugars	49.76g	199%
Dietary Fiber	10.76g	43%
Protein	64.52g	129%
Vitamin C	44.1mg	73%
Vitamin A	0.7mg	25%
Iron	16.6mg	92%
Calcium	201.8mg	20%

Amount Per 100 g
Calories	148.68 Kcal (622 kJ)
Calories from fat	40.04 Kcal
		% Daily Value*
Total Fat	4.45g	50%
Cholesterol	15.78mg	38%
Sodium	360.45mg	110%
Potassium	214.75mg	33%
Total Carbs	16.18g	39%
Sugars	6.82g	199%
Dietary Fiber	1.47g	43%
Protein	8.84g	129%
Vitamin C	6mg	73%
Vitamin A	0.1mg	25%
Iron	2.3mg	92%
Calcium	27.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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