Italian Chicken Stoup with Porcini, Portobello and Peppers (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and[ enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.] Ingredients:
1 large red bell pepper |
1/3 cup dried porcini mushrooms (a handful) |
3 cups homemade or store-bought chicken stock |
3 tablespoons evoo |
4 ounces 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 |
one 14-ounce 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:
1. 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.
2. 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.
3. 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.
4. Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.
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