Serves 4

1 Whole Chicken, cut up or 4 Chicken Breasts, bone-in
2 Tbsp. + 1/4 cup Olive Oil
2 medium Russet Potatoes, peeled, large chunks
2 Red Peppers, cut into medium strips
1 stalk Celery, cut into large pieces
1 Tbsp. Capers, rinsed and drained
1 1/2 cups Eggplant, unpeeled, cut into large cubes
1/4 cup whole pitted Sicilian Green Olives
2 medium Carrots, sliced into 1/2-inch thick rounds
3 Plum Tomatoes, large dice
3 whole Chilies or Pepperoncini
1 1/4 cups Dry Red Wine
2 Tbsp. Basil, chiffanade
1/4 cup Parsley, chopped
Salt and Pepper to taste

Pat the chicken dry, and then season the pieces with salt and pepper. In a large sauté pan, heat 2 tablespoons of oil until hot but not smoking. Carefully add the chicken pieces and brown on both sides, about 5 minutes per side. Remove chicken from the pan and set aside. In the pan with the chicken drippings add potatoes, peppers, celery, eggplant, carrot, capers, olives, tomatoes and whole chilies and mix well. Add the wine and chicken, season with salt and pepper and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 minutes until chicken is cooked through. Remove from the heat and stir in basil and parsley. Transfer the cooked stew to a serving dish and allow to cool to room temperature before serving. Drizzle with extra-virgin olive oil and serve.