1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
4 bone-in, skin-on, chicken breasts
Salt and pepper
1/4 pound sliced Calabrese salami, chopped
1 onion, chopped or thinly sliced
2 small ribs celery, chopped
1 cubanelle pepper, chopped or thinly sliced
3-4 cloves garlic, chopped or thinly sliced
1 teaspoon fennel seed (1/3 palmful)
1 cup red wine
1 can stewed tomatoes (28 ounces)
1 can tomato sauce (14 ounces)
A handful of flat leaf parsley, finely chopped
1 loaf crusty bread, such as ciabatta
Heat a cast iron skillet or Dutch oven with the EVOO, one turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the skillet and brown on both sides. Remove to a plate.
Add the salami to the skillet and stir for 1 minute. Add in the onion, celery, pepper and garlic and stir for a couple of minutes more. Add the fennel seed. Deglaze the pan with the wine, then add the tomatoes, tomato sauce and parsley. Bring to a boil and then reduce to a simmer.
Return the chicken breasts to the pot. Cook through, about 10-15 minutes, then turn off the heat and cool to store for a make-ahead meal.
To reheat in the same pan, add a splash of water or stock to get things loosened. Top with an extra drizzle of EVOO and serve with bread crusted up in a hot oven.