City Palate

The Harvest Issue - September October 2017

Spicy Chicken Stew
Spicy_Chicken_Stew

March/April 2015

From Geoff Last

1/4 c. olive oil

1 fryer chicken, cut up, with thighs separated from legs and breasts split into 4 pieces

3 T. hot sauce, such as Frank’s or Sriracha,
if you want more heat

1 onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks chopped

1 T. dried chile flakes

1 c. dry white wine

1 28-oz. can San Marzano tomatoes, crushed

1/2 c. pitted and coarsely chopped black olives

1/2 c. chopped fresh basil

Preheat oven to 375°F. Warm the olive oil in a large Dutch oven. When it’s hot, add the chicken pieces and brown on all sides (you may need to do this in two batches), setting the browned pieces aside. When the chicken has cooled slightly, add the hot sauce and massage it into the chicken pieces. Add the onions, carrots and celery to the pot and cook the vegetables until lightly browned over medium-low heat, about 15 minutes. Add the dried chiles, season with salt and pepper to taste, and cook for a few minutes to incorporate flavours. Add the wine, increase the heat to medium and cook until most of the wine has boiled off. Add the tomatoes and chicken pieces, stirring to combine, then cover and cook in the oven for about a half hour.

Remove the pot from the oven and return it to the stovetop. Remove the chicken pieces – which should be fully cooked and tender – and cook the sauce for about 10 minutes at a brisk simmer to thicken. Return the chicken pieces to the pot and add black olives and chopped basil. Serve in bowls over basmati rice or buttered noodles.
Serves 4.


Poultry