Make Ahead

Italian Chicken Chili

by:
November  3, 2009
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Italian Chicken Chili
  • Serves 4-6
Author Notes

One of my favorite fall traditions is breaking out the giant dutch oven to make all manner of soups, stews and chilis. This recipe improvises on white chicken chili, incorporating Italian seasonings and flavors. Want to make this into a soup? Simply add more stock. I paired this dish with a crisp green salad and machef's addictive Rosemary Thyme Pita Chips and served it on Halloween night. Perfect pre-trick-or-treat eats! Since then, my 12-year old nephew has taken to making this chili -- and the pita chips -- himself. —mariaraynal

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 3/4 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • crushed red pepper, to taste
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 1/2 cup dry white wine, preferably Italian
  • 2.5 cups cooked, shredded chicken, white and dark meat
  • 1 15 oz can cannellini beans, drained and rinsed
  • 2-3 cups chicken stock, preferably homemade
  • 1/3 cup fresh basil leaves, chopped
  • freshly grated parmigiano cheese, for serving
Directions
  1. Pour olive oil into a large dutch oven over medium heat. Add onion, carrot, celery and red pepper and cook until soft, about 15 minutes, stirring often.
  2. Add garlic, salt, pepper, crushed red pepper and herbs. Take a moment to enjoy the earthy, fragrant scents that waft through your kitchen.
  3. Deglaze the pot with white wine, scraping up any lovely browned bits from the bottom.
  4. Add chicken, beans and combine gently until lightly warmed, taking care to keep the beans whole.
  5. Pour the stock into the chicken mixture. Be liberal if you want a brothy, soupy dish, and restrain yourself if you're looking for a chili or stew-like consistency.
  6. Continue to cook for 15-20 minutes, stirring occasionally. Serve, garnishing with chopped basil leaves and freshly grated parmesan.
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mariaraynal
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.

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1 Review

aargersi
aargersi November 3, 2009
This is on my TO MAKE list for sure - every one of mariaraynals recipes I have ever made has become a staple in my kitchen!