Spezzatino di Pollo (Rustic Italian Chicken Stew)

Spezzatino di Pollo (Rustic Italian Chicken Stew) ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 28-oz can canned diced tomatoes
• 2 cups chicken broth
• 1 large bay leaf
• 1 tsp dried oregano
• 1 lb red potatoes
• 1/4 cup fresh parsley

How to make Spezzatino di Pollo (Rustic Italian Chicken Stew)

1. Pat the 2 lbs chicken thigh pieces dry with paper towels. In a shallow dish, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the chicken pieces lightly in the flour mixture, ensuring they are evenly coated.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the floured chicken in batches, if necessary, and brown on all sides for 3-4 minutes per batch. Remove the browned chicken and set aside.
3. Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the pot. Add the 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in the 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 2 minutes longer until the tomato paste darkens slightly and becomes fragrant. This step develops a deeper flavor in the stew.
5. Pour in the 28-oz can of undrained diced tomatoes and 2 cups chicken broth. Add 1 bay leaf and 1 teaspoon dried oregano. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the browned chicken pieces to the pot. Ensure the chicken is mostly submerged in the liquid. Cover the pot, reduce the heat to low, and let it gently simmer for 45 minutes, allowing the flavors to meld and the chicken to tenderize.
7. After 45 minutes, add the 1 lb red potato chunks to the stew. Stir gently to combine, ensuring the potatoes are submerged in the liquid. If the stew seems too thick, add an additional 1/4 to 1/2 cup of chicken broth.
8. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are fork-tender and the chicken is extremely tender. Discard the bay leaf before serving.
9. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and garnish generously with 1/4 cup chopped fresh parsley before serving hot. This stew is excellent served with crusty Italian bread.

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