Serves: 8
Total Calories: 219

2 small chicken (about 3 pounds each)
2 carrots
2 ribs celery
1 onion
a few parsley sprigs
salt
6 black peppercorns
6 red or yellow Roasted Peppers peeled, and cut into thin strips
SAUCE
1/2 cup olive oil
3 tablespoons wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped pickled hot cherry peppers, or to taste
1 clove garlic, finely chopped
4 to 6 cups mixed baby greens

1 Place the chickens in a large stockpot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. With a spoon, skim off and discard the foam that rises to the surface.

2 Add the carrot, celery, onion, parsley, and salt to taste. Cook on medium-low heat until the chicken is tender and the juices run clear, about 45 minutes.

3 Meanwhile, roast the bell peppers, if necessary. When the chicken is cooked, remove it from the pot. Reserve the broth for another use.

4 Let the chicken drain and cool. Remove the meat. Cut the meat into 2-inch chunks and place them in a bowl with the roasted bell peppers.

5 In a medium bowl, whisk together the sauce ingredients. Drizzle half the sauce over the chicken and peppers and toss well. Cover and chill in the refrigerator up to 2 hours.

6 Just before serving, toss the chicken with the remaining sauce. Taste and adjust seasoning, adding more vinegar if needed. Arrange the greens on a serving platter. Top with chicken and peppers. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 219
Calories from Fat: 124

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken