This post is the brain child of a charcuterie package I received from Omaha Steaks. I will bet you did not know that Omaha Steaks had offerings other than steaks. I sure didn’t. They actually have quite a variety of options beyond steak. But this post is about the salami which was part of my care package.
Rather than just serve it with wine and cheese (which I did on another night), I wanted to come with a new recipe. I did a little research and I actually borrowed an idea from Rachel Ray – a Chicken Calabrese.
I had the idea of a pasta and wanted to marry the salami with some other protein and sauce. I do not eat pork so salami is a great substitute. I think I may be on to something – it is a great substitute. The salami added some needed fat and spice to the sauteing of the vegetables. I am going to play around with salami styles to see what is best to work with but this Italian Dry Salami was really tasty. I did one of those, one for the dish and one for me. This Italian Dry Salami had great flavor.
- 1 tablespoon grape seed oil
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1/4 pound sliced Italian Dry Salami, diced
- 1 onion, chopped or thinly sliced
- 2 large ribs celery, chopped
- 2 poblano peppers, chopped
- 3 to 4 cloves garlic, chopped
- 1/2 fennel bulb, diced
- 1 1/2 teaspoons smoked paprika
- 1 cup red wine
- 1 (28-ounce) can stewed tomatoes
- 1 (14-ounce) can tomato sauce
- A handful fresh flat-leaf parsley, finely chopped
- 1 lb bucatini (tubular pasta to pick up the sauce)
- 4 cups of water
- Heat a cast iron skillet with the oil on medium-high heat until very hot.
- Season the chicken thighs with salt and pepper, add to the pan and brown on both sides for 2 - 3 minutes. Remove the chicken and finish cooking in a 325 degree oven for 10 - 12 minutes. Set aside.
- Add the salami, peppers and fennel to the pan and stir 1 minute (If there is too much fat from the chicken, you can drain a little off).
- Next, add in the rest of the vegetables and garlic and stir a couple of minutes more.
- Add the smoked paprika.
- Deglaze the pan with the red wine, then add the tomatoes, tomato sauce and parsley. Bring the mixture to a boil and reduce to a simmer.
- Drop in the pasta and 2 - 4 cups of water. Start with 2 cups and keep adding as needed until pasta becomes al dente.
- Add the chicken back in and cover for 2 - 4 minutes.
- Serve and enjoy!
Salami Peppers and Fennel in Skillet.
Wine, Tomato and Sauce Added.
Chicken Added Back In.