Spicy chicken stew

By Michael Bonacini
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Total Time


  • 907 gram -1.14 kilogram chicken
  • 3 cups (720 milliliters) canned whole tomatoes
  • 1 tablespoon (15 milliliters) butter
  • 2 tablespoons (30 milliliters) olive oil
  • 1 large onion, sliced
  • 1/4 cup (60 milliliters) dry white wine
  • 2 bird’s eye chili peppers or red serrano peppers, trimmed, seeded and minced
  • 1 teaspoon (5 milliliters) salt
  • 2 tablespoons (30 milliliters) chopped basil
  • 2 tablespoons (30 milliliters) chopped flat-leaf parsley
  • Juice of 1 lemon


  1. Cut the chicken into ten pieces.
  2. Break down the whole tomatoes either by cutting them into chunks using kitchen shears while they’re still in the can or crushing them with your hands in a large bowl. 
  3. Heat the butter and olive oil in a heavy saucepan over medium-high heat. Add the chicken pieces and brown on both sides. Add the onion and cook until softened. Deglaze the pan with white wine and cook until wine has evaporated. Add the minced chili peppers, tomatoes, and salt. Bring to a boil, then reduce heat, cover and cook over medium-low heat for one hour, adding water if liquid gets too low.  
  4. Stir in basil, parsley, and lemon juice and serve with crusty bread.

Buon appetito!


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