Page 25 - May 2023

Chicken Stemperata

This recipe hails from my grandmother, who cooked it for my father and his
sister as they grew up in a close-knit neighborhood in New England. It is filling,

warm, has a hint of brine, and was the first recipe mentioned when asked, “What
did mom used to make?”

Ingredients: heat 3 tbsp of olive oil until hot but not
1 medium chicken, cut into 8 equal pieces smoking. Add the chicken pieces and

Olive oil brown on both sides. Remove and set
2 medium russet potatoes, peeled and aside on a plate.

cubed
2 red bell peppers, cut into strips In the same pot, add the potatoes, peppers,
1 stalk celery, diced celery, carrot, capers, olives, tomatoes

2 medium carrots, peeled and sliced thin and crushed red peppers. Break apart the
2 tbsp salt packed capers tomatoes with a spatula. Add enough water

1/2 cup whole Sicilian olives to just cover the vegetables and bring to a
4 cans plum tomatoes boil. Cover and lower the heat to simmer
Pinch crushed red pepper for about 45 minutes, or until the firmest

1 1/2 cups dry red wine vegetables are tender. Remove the lid and
Chopped fresh parsley to taste add the chicken pieces. Cook thoroughly.

Salt and pepper to taste
Remove from heat and stir in parsley.
Instructions: Drizzle with more olive oil.

Season the chicken pieces with salt and
pepper. In a large pot or Dutch oven, Enjoy!

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