Chicken Stemperata: Stemperata di Pollo might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 1253 calories, 81g of protein, and 74g of fat per serving. This recipe serves 4. This recipe covers 51% of your daily requirements of vitamins and minerals. If you have chiles, eggplants, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.
Instructions
1
Pat the cleaned chicken dry, and then season the pieces with salt and pepper. In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil until hot but not smoking. Carefully add the chicken pieces and brown on both sides, about 5 minutes per side.
Ingredients you will need
Salt And Pepper
Chicken Pieces
Olive Oil
Whole Chicken
Equipment you will use
Frying Pan
2
Remove chicken from the pan and set aside.
Ingredients you will need
Whole Chicken
Equipment you will use
Frying Pan
3
In the pan with the chicken drippings add potatoes, peppers, celery, eggplant, carrot, capers, olives, tomatoes and whole chiles. Toss together.
Ingredients you will need
Eggplant
Potato
Tomato
Whole Chicken
Peppers
Capers
Carrot
Celery
Chili Pepper
Olives
Equipment you will use
Frying Pan
4
Add the wine and chicken, season with salt and pepper and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 minutes until chicken is cooked through.
Ingredients you will need
Salt And Pepper
Whole Chicken
Wine
5
Remove from the heat and stir in chopped mint, parsley and a pinch of chili flakes.
Ingredients you will need
Red Pepper Flakes
Parsley
Mint
6
Transfer the cooked stew to a serving dish and allow to cool to room temperature before serving.