Chickopini
Warm, hearty, and bursting with Mediterranean-inspired flavors, Chickopini is the ultimate comfort food that combines tender chicken thighs, a medley of garden-fresh vegetables, and a fragrant tomato-based broth. This one-pot wonder is infused with earthy herbs like oregano and thyme, a splash of dry white wine for depth, and a hint of spice from optional red pepper flakes. Perfect for cozy dinners, this dish is served with crusty rustic bread to soak up every drop of the rich, savory broth. With just 15 minutes of prep time and a simmering, hands-off cooking process, Chickopini is an easy yet impressive meal that will satisfy the whole family. Perfect for lovers of chicken stew or Italian-inspired flavors, this dish is a must-try for your next dinner gathering!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 large Carrot, diced
- 1 medium Celery stalk, diced
- 28 ounces Crushed tomatoes
- 4 cups Chicken stock
- 0.5 cups Dry white wine
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 0.25 teaspoons Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 slices Rustic bread, for serving
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Season the chicken thighs with a bit of salt and pepper, then add them to the pot. Brown each side for 3-4 minutes until lightly golden. Remove from the pot and set aside.
In the same pot, add the diced onion, garlic, red bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes.
Stir in the crushed tomatoes, chicken stock, thyme, oregano, bay leaf, red pepper flakes (if using), and salt. Bring the mixture to a gentle boil.
Return the browned chicken thighs to the pot, submerging them in the broth, and reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks.
Return the shredded chicken to the pot, stirring to combine, and simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Adjust seasoning with additional salt and black pepper to taste. Discard the bay leaf.
Ladle the Chickopini into bowls, garnish with fresh parsley, and serve with slices of rustic bread for dipping.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
