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
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