Rating: 5 stars
2990 Ratings
  • 5 star values: 2990
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2,990 Ratings

Chef Way Andrew Carmellini brines chicken, then dries it for a few hours in the refrigerator. He stews the bird in a combination of veal and poultry stocks, then seasons it with his own peperonata, which he makes with Peppadew (jarred peppers from South Africa), olives and dried Piment d'Espelette (a type of chile pepper).Easy Way Don't brine or dry the chicken. Instead of making peperonata, add Peppadew and olives while the chicken braises. More Chicken Recipes

November 2006


Credit: © Tina Rupp

Recipe Summary

30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer the chicken to a platter.

  • Add the pancetta to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, roasted peppers and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes. Add the tomato paste and wine and cook until the wine is nearly evaporated. Add the herb sprigs and olives and season with salt and pepper. Nestle the chicken in the vegetables, add the stock and bring to a boil. Cover tightly, transfer to the oven and braise until cooked through, about 30 minutes.

  • Return the sauté pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes. Discard the herb sprigs, stir in the vinegar and serve.

Suggested Pairing

Firm, cherry-rich Nebbiolo d'Alba.