Serve this savory stew-like dish with steamed white rice and steamed or roasted zucchini.
Serves 6 to 8.
6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat, or 1 fryer chicken, about 4 to 4½ pounds, cut into 8 pieces, plus 1½ to 2 pounds any combination of chicken breasts, legs, and thighs, trimmed of excess fat
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon canola, safflower or olive oil
1 large Spanish or yellow onion, sliced
4 garlic cloves, chopped, pressed, or thinly sliced
3 celery stalks, chopped
4 to 5 carrots, chopped
2 red, yellow, or orange bell peppers, chopped
20 ounces button mushrooms, halved
½ to 1 ounce dried porcini mushrooms, chopped (optional)
1 tablespoon chopped fresh thyme or 1 to 2 teaspoons dried thyme
1 tablespoon chopped fresh rosemary or 1 to 2 teaspoons dried rosemary
2 16-ounce cans diced tomatoes, drained
1 cup chicken stock
Kosher salt and black pepper to taste
1. Sprinkle the chicken with the salt and pepper. Place a large nonstick or cast-iron skillet over medium-high heat and when it is hot, add the oil. Add the chicken, one piece at a time, and cook until well browned, about 3 to 4 minutes on each side. You will need to do this in two or three batches. Remove the chicken from the pan and set aside.
2. While the chicken is cooking, place a large Dutch oven over medium-high heat, and add some of the fat from the skillet. When it hot, add the onion, garlic, celery, carrots, bell peppers, both mushrooms, and the herbs. Cook until the vegetables soften, about 10 to 15 minutes. Add the tomatoes and chicken stock, and bring to a boil. Add the browned chicken and cook over the lowest possible heat for 1 hour, partially covered, stirring occasionally.
3. Serve immediately or transfer to a container or resealable plastic bag, cover or seal, and refrigerate up to 2 days.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)