- 1 large red bell pepper
- 1/3 cup dried porcini mushrooms (a handful)
- 3 cups homemade or store-bought chicken stock
- 3 tablespoons extra virgin olive oil (EVOO)
- 4 ounces pancetta, cut 1/8-inch thick, then diced
- 2 large portobello mushroom caps, chopped
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 red chili pepper, thinly sliced
- 2 sprigs fresh rosemary, finely chopped
- 1 large bay leaf
- Kosher salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 cup dry red wine or white wine
- 1 can stewed tomatoes (14 ounces)
- 4 cups cooked chicken meat, pulled or chopped
- Ciabatta or other crusty bread
- Shaved Pecorino cheese, for garnish
- Coarsely chopped flat leaf parsley, for garnish
- Bread, for serving
Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, then chop.
Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer for a few minutes to soften the mushrooms. Once tender, turn off the heat.
While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat.
Add the pancetta and brown for 2 minutes. Add the portobello mushrooms and brown until dark, 8-10 minutes. Add the onion, garlic, chili pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir for 1 minute. Add the wine and stir.
Add the porcini mushrooms and their stock – all but the last few spoonfuls, as grit may have settled here.
Add 3 cups water, the stewed tomatoes, chicken and the chopped roasted red peppers. Bring to a low boil and simmer for 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
Serve in shallow bowls. Top with the shaved Pecorino and parsley, and bread for mopping.