Chicken Stemperata: Stemperata di Pollo

Ingredients

• 2 medium carrots peeled thinly sliced into 1/ rounds
• 1 stick celery cut into large pieces
• 3.5 pound c1 chicken cleaned cut into 8 serving servings, and breast cut in 2 pieces
• 1 pinch chile flakes 
• 5  chiles whole
• 1.5 cups cooking wine dry red
• 2 small eggplants unpeeled cut into large cubes
• 0.3 bunch mint leaves and parsley leaves fresh chopped
• 3 tablespoons olive oil extra-virgin
• 0.5 cup sicilian olives whole green pitted the variety
• 2  orange peppers red yellow cored seeded cut into medium strips
• 4  plum tomatoes fresh cut into large pieces
• 2 medium russet potatoes peeled cut into large cubes
• 2 tablespoons salt capers packed rinsed drained
• 4 servings salt and pepper black freshly ground

Equipment

• frying pan

Directions

1. Pat the cleaned chicken dry, and then season the pieces with salt and pepper. In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil until hot but not smoking. Carefully add the chicken pieces and brown on both sides, about 5 minutes per side.
2. Remove chicken from the pan and set aside.
3. In the pan with the chicken drippings add potatoes, peppers, celery, eggplant, carrot, capers, olives, tomatoes and whole chiles. Toss together.
4. Add the wine and chicken, season with salt and pepper and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 minutes until chicken is cooked through.
5. Remove from the heat and stir in chopped mint, parsley and a pinch of chili flakes.
6. Transfer the cooked stew to a serving dish and allow to cool to room temperature before serving.
7. Drizzle with extra-virgin olive oil and serve.