Chicken Stew from Teramo: Pollo Canzanese

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  • on December 20, 2011

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    Chicken Stew from Teramo: Pollo Canzanese-
    Mario Batali

    1 whole chicken cut into 6 or 8 pieces; reserve backbone, neck and giblets for stock
    5 stalks celery cut into 2” pieces
    1 medium onion roughly chopped
    2 cloves garlic sliced
    2 medium sized chilies
    10 peppercorns
    1 large bunch of dandelion greens or endive greens (any bitter greens will work
    ¾” thick slice of Mortadella ( I used pancetta and prosciutto chopped into chunks
    ½ bottle of red wine
    Salt & pepper to taste

    Brown chicken in extra virgin olive oil. Romove from pan and set aside. Brown celery , onions and grilic in reserved oil and chicken renderings. Add remaining ingredients and add chicken back to pot. Salt and pepper to taste. Add ½ bottle of red wine, bring to a boil, lower heat and top with lid. Simmer or bake at low heat until veggies and chicken are tender.
    Garnish:
    ½ c celery leaves and young stalks chopped
    2 T lemon juice
    Salt & pepper
    2 T extra virgin olive oil

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