My mom has been making this recipe since before I was born, I think her mother made it before she did! This chicken soup is hearty, wholesome, makes you feel good & when served with some extra Papa Vince EVOO on top, the flavor is out of this world!
Prep: 15 mins, Cook Time: 45 mins Servings: 5-6
2 lbs chicken (thighs or breast, we used both)
1 large onion
3 or 4 white potatoes
2 sweet potatoes
5-6 cloves of garlic (or more or less depending on your taste)
Fresh Italian Parsley
Papa Vince Extra Virgin Olive Oil (EVOO)
Papa Vince Sea Salt
1.Put on a large pot of water to boil.
2. Chop the garlic and mix with the Italian parsley, 1 teaspoon of Papa Vince Sea Salt & 1/2 cup of Papa Vince EVOO (we used a pestle & mortar to mix)
3. Coat the raw chicken with the seasoning prepared in step 2 and leave it to season for 10 minutes. This makes all the difference to the flavor.
4. Peel & chop your vegetables into large chunks. Use the Papa Vince Peeler.
5. Add the chicken to the boiling water and leave it to cook for 10-15 minutes.
6. Add the vegetables and leave the soup to cook on a high heat for 30 minutes.
7. Taste & add more salt if required. Serve with some extra EVOO on top for added flavor.
This is a recipe that was shared by one of our loyal Papa Vince customers. They joined us on our Olive Harvest Tour in Sicily last year and came back with a love in their hearts for Sicily and all things Papa Vince.
We love our customers to share their healthy recipe ideas with us and we can't wait to try this dish ourselves, what better combination than chicken, spinach, tomatoes and mushrooms.
We met Teresa in Messina who invited us into her beautiful Italian home & showed us how to make some of her favorite family recipes. This Linguine recipe is one that she started making just to get creative in the kitchen. The combination of the anchovies and the omega 9 fatty acids in the Extra Virgin Olive Oil make this a health boosting recipe. If you're concerned about the linguine and want a more nutritious option, why not use Papa Vince Tumminia Pasta which is made with ancient grain and contains 6 times more fiber than regular pasta.
Pesce Stocco is an ancient Sicilian recipe that dates back to Norman times when Northern Europeans conquered Sicily and influenced their culture, landscape and cuisine. Pesce Stocco uses stockfish which is fish typical from Scandinavia.
Vitina met Teresa in Messina who showed her how to make a lighter & healthier version of this popular dish. She calls it a 'one pot fish dish!' You can also use a different type of fish just be sure that it's a meaty fish or you'll find that the fish cooks quicker than the potatoes. You know this dish is ready when the potatoes are soft.