Irritable Bowel Syndrome Message Boards | Chicken Cacciatore Stoup (Rachel Ray)

I got this recipe from 365: No Repeats by Rachel Ray copyright 2005. I also found the same recipe with a few variations on the Food Network Website.

The stoup is very good when freshly made and the broth is incredible. In fact, I would happily strain out all the meat and vegetables and feed them to the neighborhood cats while I made a meal of the broth and a loaf of French bread. Oddly enough, however, this stoup does not get better as it is reheated; in fact, it gets less tasty. So try to make only as much as you think you're going to eat.

The recipe suggests using a large skillet or medium soup pot and claims it yields 4 servings. Uh, no. This makes a *lot* of stoup. I used a stockpot and we got 6 generous servings out of this recipe.

Chicken Cacciatore Stoup
4 servings

A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights.

4 teaspoons olive oil, divided (or use Pam)
1 to 1-1/3 pounds boneless, skinless chicken breasts, diced
2 teaspoons grill seasoning OR coarse salt and black pepper
1 teaspoon crushed red pepper flakes {I used a scant 1/4 teaspoon and could have used more}
2 large white potatoes, peeled and cubed into 1-inch squares
8 cremini (baby portobello) mushrooms, chopped
4 celery ribs from the heart, chopped
1 medium onion, peeled and quartered lengthwise then thinly sliced
1 red bell pepper, cored, 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 crushed tomatoes
2 cups chicken stock
3 tablespoons fresh rosemary, finely chopped (3 or 4 sprigs)
1 cup basil, arugula or baby spinach leaves - your choice, shredded or torn {I used basil but it didn't really add anything}
Grated Parmigiano-Reggiano or Romano, to pass at table {I skipped this}
Crusty bread, to pass at the table

Heat a deep skillet or a medium soup pot over medium-high heat. Add just 2 teaspoons of the olive oil, then add the chicken. Season with the grill seasoning and cook until evenly and lightly browned all over, about 3 or 4 minutes.

While the chicken cooks, chop up the veggies.

Remove the cooked chicken to a plate and reserve. Add the remaining 2 teaspoons of olive oil to the pan. Add the crushed red pepper flakes and potatoes. Cook for a couple of minutes, then add the mushrooms, celery, and onion and cook another couple of minutes. Add the bell peppers and garlic and cook for another minute or two.

Add the chicken back to the pan and toss it with the vegetables. Add the red wine to deglaze the pan, picking up any drippings. Add the tomatoes and stock to the stoup and stir to combine. Stir in the rosemary and reduce the heat to low. Cover and cook 8 to10 minutes. {For me this wasn't long enough - the potatoes were crisper than I liked. I'd add another 5-10 minutes to the cooking time.)

Turn off stoup and ladle into shallow bowls. Top with basil, for a sweet finish and to balance the spice in the stoup; or top with arugula for a peppery finish; or add 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.

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