Spicy Sicilian Chicken

By kmad

This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.

Ingredients

• 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium russet potatoes, peeled and cut into large cubes
• 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
• 1 rib celery, cut into 1-inch-long pieces
• 2 small eggplants, cut into large cubes
• 2 medium carrots, sliced into 1/2-inch-thick rounds
• 4 plum tomatoes, cut into chunks
• 1/2 cup Sicilian olives, pitted
• 2 tablespoons salt-packed capers, rinsed and drained
• 5 dried hot chiles
• 1 1/2 cups dry red wine
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• Pinch of hot red pepper flakes

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1.Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
2.In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
3.Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.