ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS
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.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield s: 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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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Oumar Mohammed
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Siraj Jan Siraj Jan
[email protected]I've made this stoup several times now, and it's always a hit with my guests. It's a great dish for a party or potluck.
Adeniran Uthman
[email protected]This stoup is a great way to get your kids to eat their vegetables. My kids loved the sweet peppers and mushrooms.
Hassan Omer
[email protected]I would recommend this recipe to anyone who loves Italian food. It's a delicious and hearty dish that's perfect for a cold winter night.
Emmanuel Frama
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
ITZ RAHEL
[email protected]The chicken in my stoup was a bit dry. I think I'll cook it for a shorter amount of time next time.
Sena Tolera
[email protected]This dish is a bit too spicy for my taste. I'll probably use less chili pepper next time.
Lindsay Emanuel
[email protected]I followed the recipe exactly, but my stoup turned out too salty. I think I'll use less salt next time.
Biruk Akalu Tsegaye
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Milani Espada
[email protected]I wasn't sure about the combination of flavors in this dish, but I was pleasantly surprised. It's really delicious!
Debashish Dash
[email protected]This stoup is a great way to use up leftover chicken. I also added some vegetables I had on hand, and it turned out great.
Teisha Carothers
[email protected]I love the simplicity of this dish. It's easy to make, but it's packed with flavor.
Garrett Mueller
[email protected]This Italian chicken stoup is absolutely delicious! The flavors of the porcini, portobello, and peppers are perfectly balanced, and the chicken is cooked to perfection. I will definitely be making this again.