This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
1 chicken (3 ½ pounds), cut into 8 pieces, rinsed, and patted dry
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium russet potatoes, peeled and cut into large cubes
2 bell peppers, any color, cored, seeded, and cut into ½-inch-wide strips
1 rib celery, cut into 1-inch-long pieces
2 small eggplants, cut into large cubes
2 medium carrots, sliced into ½-inch-thick rounds
4 plum tomatoes, cut into chunks
½ cup Sicilian olives, pitted
2 tablespoons salt-packed capers, rinsed and drained
5 dried hot chilis
1 ½ cups dry red wine
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Pinch of hot red pepper flakes
Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.