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Chicken Calabrese

One pot meal drawing its flavor from Italian Dry Salami.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 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

Instructions

  • 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!