Best Italian Chicken Stoup With Porcini Portobello And Peppers Recipes

Portobello-Porcini Cacciatore image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

A handful dried porcinis or a small pouch dried mushroom mix
1/4 cup extra-virgin olive oil
6 portobello mushroom caps, gills scraped, sliced
2 tablespoons chopped fresh thyme leaves
1 red chile pepper, thinly sliced
4 large peeled and very thinly sliced garlic cloves
2 Cubanelle peppers, seeded and very thinly sliced
1 medium red or yellow onion, quartered and thinly sliced
Salt and freshly ground black pepper
1 cup dry white wine
1 (28-ounce) can San Marzano tomatoes
A few leaves basil, torn
1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
2 tablespoons butter
Grated Pecorino Romano, for topping and passing at table

Steps:

Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.

Chicken Soup with Portobello Mushrooms and Red Wine image

Provided by Hag chef

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into thin strips
2 cups thinly sliced portabella mushrooms (stems removed)
1 medium onion, cut into thin strips
1 red bell pepper, cut into thin strips
1/2 cup red wine
1 (28 ounce) can stewed tomatoes, diced
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
6 cups chicken stock
1/2 cup chopped fresh parsley

Steps:

In a large soup pot, heat the olive oil.
Sauté the chicken 4 to 5 minutes or until no longer pink.
Add the mushrooms, onion and red pepper; sauté another 5 minutes.
Add the wine and cook, stirring, for 3 minutes.
Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
Remove the bay leaf.
Stir in the parsley and serve immediately.