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This post is the brain child of a charcuterie package I received from Omaha Steaks. I will bet you did not know that Omaha Steaks had offerings other than steaks. I sure didn’t. They actually have quite a variety of options beyond steak. But this post is about the salami which was part of my care package.
Chicken Calabrese
Rather than just serve it with wine and cheese (which I did on another night), I wanted to come with a new recipe. I did a little research and I actually borrowed an idea from Rachel Ray – a Chicken Calabrese.
I had the idea of a pasta and wanted to marry the salami with some other protein and sauce. I do not eat pork so salami is a great substitute. I think I may be on to something – it is a great substitute. The salami added some needed fat and spice to the sauteing of the vegetables. I am going to play around with salami styles to see what is best to work with but this Italian Dry Salami was really tasty. I did one of those, one for the dish and one for me. This Italian Dry Salami had great flavor.
- 1 tablespoon grape seed oil
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1/4 pound sliced Italian Dry Salami, diced
- 1 onion, chopped or thinly sliced
- 2 large ribs celery, chopped
- 2 poblano peppers, chopped
- 3 to 4 cloves garlic, chopped
- 1/2 fennel bulb, diced
- 1 1/2 teaspoons smoked paprika
- 1 cup red wine
- 1 (28-ounce) can stewed tomatoes
- 1 (14-ounce) can tomato sauce
- A handful fresh flat-leaf parsley, finely chopped
- 1 lb bucatini (tubular pasta to pick up the sauce)
- 4 cups of water
- Heat a cast iron skillet with the oil on medium-high heat until very hot.
- Season the chicken thighs with salt and pepper, add to the pan and brown on both sides for 2 - 3 minutes. Remove the chicken and finish cooking in a 325 degree oven for 10 - 12 minutes. Set aside.
- Add the salami, peppers and fennel to the pan and stir 1 minute (If there is too much fat from the chicken, you can drain a little off).
- Next, add in the rest of the vegetables and garlic and stir a couple of minutes more.
- Add the smoked paprika.
- Deglaze the pan with the red wine, then add the tomatoes, tomato sauce and parsley. Bring the mixture to a boil and reduce to a simmer.
- Drop in the pasta and 2 - 4 cups of water. Start with 2 cups and keep adding as needed until pasta becomes al dente.
- Add the chicken back in and cover for 2 - 4 minutes.
- Serve and enjoy!
Ingredients
Diced Salami.
Omaha Steak’s Italian Dry Salami
Diced Vegetables.
Diced Vegetables
Salami Peppers and Fennel in Skillet.
Salami Peppers and Celery in Skillet
Onions added.
Onions and Fennel Added
Wine, Tomato and Sauce Added.
Wine, Tomato and Sauce Added
Pasta Added.
Pasta added
Chicken Added Back In.
Chicken Added Back to Skillet
Plated.
Plated
Yumm!! I can’t wait to try this!
It is a simple yet tasty recipe.
I definitely didn’t know that Omaha Steaks had other options! Good to know! But enough about that, this dish looks stunning! Great combination of flavors and love that bucatini pasta!
I did not know it either. That was half the fun with this dish.
You’ve got a great combination of flavors going on here – especially the fennel and salami! Delicious!
Thx so much. This was one of those dishes I had never tried before and it was better than I imagined.
This looks great! I love that you used bucatini, the hollow shape is so satisfying.
Thx so much Kit.
For some reason, I haven’t had salami in ages! This looks like a great, crowd-pleasing recipe though and I adore a one-pot meal. Also, love that you used bucatini pasta here – I love how BIG it is 🙂
I love how you picked on each component of this dish!
…wondering how one would surmise that salami is made without pork!
I am not sure the angle of your question. I do not eat pork so I buy only beef salami. I do not think it would alter the taste meaningfully, if you chose to use a pork salami.
This is such a wonderful and utterly delicious dish. I love each of the ingredients. I want to dine at your house.
Come on over. You are always welcome!
Sometimes you really really really come up with a winner. That means other dishes are winners
and then there are the two really winners.
Laughing—-Looks great.
You are very sweet Carol.
This sounds absolutely delicious! I love the addition of fennel to the recipe, Peter!
I really like the fennel and the salami, Becca.
I can’t imagine how this calabrese dish could look any better; great job with this one!
Thank you very much Dan.