Sicilian Chicken Stew

Name: Sicilian Chicken Stew
Ingredients: Ingredients; 3 tablespoons extra virgin olive oil (EVOO); 1 1/2-2 pounds boneless, skinless, chicken thighs, cut into bite-size pieces; Salt and freshly ground pepper; 1 large onion, chopped; 4 stalks celery from the heart, chopped into large pieces; 2 cubanelle peppers, chopped into large pieces; 2 cloves garlic, chopped; A pinch of red pepper flakes; 2 tablespoons aged balsamic vinegar; 2-3 cups chicken stock (use a little more or less depending on how thick you like your stew); 1 can San Marzano tomatoes (28 ounces); 1 cup big Italian green olives, chopped; 1/4 cup golden raisins (about a handful); 1/2 cup basil (about a handful); 1/2 cup flat leaf parsley (about a handful), chopped; 1/4 cup pine nuts (about a palmful), toasted; Shaved Parmigiano Reggiano cheese, for topping; Serves 4

Sicilian Chicken Stew was pinched from <a href="http://www.rachaelray.com/recipe.php?recipe_id=816" target="_blank">www.rachaelray.com.</a>

"This hearty dish incorporates all the flavors of Sicilian cooking in one delicious stew! Be sure to serve with some crusty bread for mopping!..."

INGREDIENTS

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Ingredients

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3 tablespoons extra virgin olive oil (EVOO)

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1 1/2-2 pounds boneless, skinless, chicken thighs, cut into bite-size pieces

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Salt and freshly ground pepper

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1 large onion, chopped

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4 stalks celery from the heart, chopped into large pieces

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2 cubanelle peppers, chopped into large pieces

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2 cloves garlic, chopped

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A pinch of red pepper flakes

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2 tablespoons aged balsamic vinegar

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2-3 cups chicken stock (use a little more or less depending on how thick you like your stew)

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1 can San Marzano tomatoes (28 ounces)

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1 cup big Italian green olives, chopped

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1/4 cup golden raisins (about a handful)

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1/2 cup basil (about a handful)

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1/2 cup flat leaf parsley (about a handful), chopped

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1/4 cup pine nuts (about a palmful), toasted

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Shaved Parmigiano Reggiano cheese, for topping

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Serves 4

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