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By adamsoakvalley_...
Advance, NC
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