Italian Chicken Stoup with Porcini, Portobello and Peppers
- 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
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.