Italian Chicken Stoup with Porcini, Portobello and Peppers

Name: Italian Chicken Stoup with Porcini, Portobello and Peppers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: s: 4 to 6 servings
Cuisine: italian
Ingredients: 1 large red bell pepper; 1/3 cup dried porcini mushrooms (a handful); 3 cups homemade or store-bought chicken stock; 3 tablespoons EVOO; 4 ounces pancetta, cut 1/8-inch thick, diced; 2 large portobello mushroom caps, chopped; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 red chile pepper, thinly sliced; 2 sprigs fresh rosemary, finely chopped; 1 large bay leaf; Kosher salt and freshly ground black pepper; 1/4 cup tomato paste; 1 cup dry red or white wine; One 14-ounce can stewed tomatoes; 4 cups pulled or chopped cooked chicken meat; Ciabatta or other crusty bread; Shaved pecorino cheese, for garnish; Coarsely chopped fresh flat leaf parsley, for garnish; Bread, for serving

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Souperstar Suppers

Italian Chicken Stoup with Porcini, Portobello and Peppers

0 Reviews

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.

Level: Easy
Yield: s: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

479

Total Fat

21

Saturated Fat

5

Carbohydrates

24

Dietary Fiber

4

Sugar

9

Protein

41

Cholesterol

122

Sodium

1142

Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Level: Easy
Yield: s: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

479

Total Fat

21

Saturated Fat

5

Carbohydrates

24

Dietary Fiber

4

Sugar

9

Protein

41

Cholesterol

122

Sodium

1142

Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Ingredients

1 large red bell pepper

1/3 cup dried porcini mushrooms (a handful)

3 cups homemade or store-bought chicken stock

3 tablespoons EVOO

4 ounces pancetta, cut 1/8-inch thick, diced

2 large portobello mushroom caps, chopped

1 onion, finely chopped

4 cloves garlic, finely chopped

1 red chile pepper, thinly sliced

2 sprigs fresh rosemary, finely chopped

1 large bay leaf

Kosher salt and freshly ground black pepper

1/4 cup tomato paste

1 cup dry red or white wine

One 14-ounce can stewed tomatoes

4 cups pulled or chopped cooked chicken meat

Ciabatta or other crusty bread

Shaved pecorino cheese, for garnish

Coarsely chopped fresh flat leaf parsley, for garnish

Bread, for serving

Directions

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.

Italian Chicken Stoup with Porcini, Portobello and Peppers

Italian Chicken Stoup with Porcini, Portobello and Peppers

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