Delightfully Different Chicken Spitzad Spezzatino
Discover a flavorful twist on traditional Italian stew with our *Delightfully Different Chicken Spitzad Spezzatino*. This hearty dish combines tender, bite-sized chicken thighs with a rich medley of vegetables, aromatic herbs like rosemary and oregano, and a splash of dry white wine for a sophisticated depth of flavor. Simmered to perfection in a tomato-based broth, this one-pot wonder offers a cozy balance of savory, tangy, and subtly spicy notes, thanks to a pinch of crushed red pepper flakes. Perfect for a comforting weeknight dinner or an impressive weekend meal, this chicken spezzatino shines when served with crusty bread, creamy polenta, or mashed potatoes. Ready in just over an hour and brimming with rustic Italian charm, it's a must-try for anyone seeking a hearty, wholesome recipe that's anything but ordinary.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 cups chicken broth
- 1 cup dry white wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels. Season with a pinch of salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken pieces in batches to avoid overcrowding, about 3-4 minutes per side. Remove the browned chicken and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil into the pot. Sauté the diced onion, carrots, and celery for 5-6 minutes until softened and fragrant.
Stir in minced garlic and cook for an additional 30 seconds, ensuring it does not burn.
Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Allow the wine to reduce slightly, about 2 minutes.
Add the crushed tomatoes, chicken broth, rosemary, oregano, crushed red pepper flakes, salt, and black pepper to the pot. Stir to combine all the ingredients thoroughly.
Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer the stew for 40-45 minutes, stirring occasionally, until the chicken is tender and the flavors are well developed.
Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of chicken broth to reach your desired consistency.
Remove from heat and let the spezzatino rest for a few minutes. Garnish with freshly chopped parsley before serving.
Serve warm with crusty bread, over polenta, or on a bed of creamy mashed potatoes. Enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 901 mg | 19% | |
*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.
