Lunch: Calabrese Chicken One-Pot

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Calabrese Chicken One-Pot

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken breasts
Salt and freshly ground black 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 to 4 cloves garlic, chopped or thinly sliced
1 1/2 teaspoons smoked paprika, half a palmful
1 teaspoon fennel seed, 1/3 palmful
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 loaf crusty bread (recommended: ciabatta), warmed for serving

Instructions

Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate. Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal. Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

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