Chicken Cacciatore Stoup
 Difficulty: Easy
Recipe courtesy Rachael Ray
Prep Time: 15 minutes
Cook Time: 25 minutes
A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunters chicken stoup is a family favorite of ours, especially on chilly nights.
 

1 package boneless, skinless chicken breasts, 1 to 1 1/3
pounds, diced
Coarse salt and black pepper
1/2 teaspoon crushed red pepper flakes
3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
2 russet potatoes, peeled and cubed into 1-inch squares
4 portobello mushroom caps or 16 cremini mushrooms, sliced
or chopped
4 ribs celery hearts, chopped
1 medium onion, peeled and quartered lengthwise then thinly
sliced
1 red bell pepper, seeded and quartered lengthwise then thinly
sliced
4 cloves garlic, chopped
1/2 cup dry Italian red wine, eyeball it
1(15-ounce) can diced tomatoes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups chicken stock
3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
1 cup basil, arugula or baby spinach leaves, shredded or torn
Grated Permigiano-Reggiano or Romano, to pass at table
Crusty bread, to pass at the table
Heat a deep skillet or a medium soup pot over medium-high
heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the
chicken. Season it with coarse salt and pepper and red pepper
flakes.
While the chicken cooks, chop up the veggies.
When the chicken is evenly and lightly browned all over, 3 or 4
minutes, remove it to a plate and reserve. Add another
tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add
the potatoes to the pan. Cook a couple of minutes, then add in
the mushrooms, celery, and onion and cook another couple of
minutes. Add in the peppers and garlic and cook another 1 to 2
minutes. Season the vegetables with salt and pepper. Add
chicken back to the pan. Toss it with the vegetables. Add red
wine to the pan and deglaze it, picking up drippings. Add
tomatoes and stock to the stoup and stir to combine. Stir in
rosemary and reduce heat to low. Cover and cook 8 tolO
minutes.
Turn off stoup and ladle into shallow bowls. Top with basil (for a
sweet finish and balance to the spice in the soup) or arugula (for
a peppery finish) or with spinach (for a woodsy finish). At the
table, pass grated cheese for sprinkling on top of the stoup and
bread for mopping up the bowl.