September is National Chicken Month and National Potato Month, and I have the pleasure of spending it in my ancestral homeland of Calabria, Italy. Here potatoes, peppers, and tomatoes find their way into many traditional recipes even though they were originally New World ingredients.

Last week my dear friend and culinary collaborator Giampiero Monterosso took me to the Sila Mountains which are famous all over Italy for their high quality, uniquely flavorful potatoes. There we met with local expert Martino Barretta, a group of culinary students, and genuine food enthusiasts at Salvatore Tarasi’s farm.

We learned about how the Sila Mountains provide the perfect climate for the ancient Peruvian tubers, and how each of the five varieties that they cultivate should be used.

This recipe hails from my Quick and Easy Mediterranean Recipes Cookbook and illustrates just how delicious, nutritious, and satisfying simple foods can be when prepared properly. Purchase the book and my culinary ingredients as a part of my September Product Bundle here and save.

4 tablespoons (60 ml) Amy Riolo Selections, or other good quality extra-virgin olive oil, divided

1-pound (455 g) boneless chicken breast, cut into 2-inch (5 cm) cubes

1 large onion, roughly chopped

1 large red bell pepper, trimmed, seeded, and cut into 1-inch (2.5 cm) pieces

1 large green bell pepper, seeded, and cut into 1-inch (2.5 cm) pieces

2 cloves garlic, minced

2 cups (452 g) diced tomatoes

2 tablespoons (8 g) finely chopped fresh flat-leaf parsley

2 tablespoons (5 g) finely chopped fresh basil

½ teaspoon unrefined sea salt or salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper, or to taste

2 large Sila or Yukon gold potatoes, peeled, halved, and cut into ¼ inch rounds

Heat 3 tablespoons (45 ml) of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chicken and brown on all sides. Remove from the skillet and set on a plate. Add the remaining tablespoon (15 ml) of olive oil, onion, and peppers and sauté, stirring occasionally, until light golden, 3 to 4 minutes. Add garlic and stir. Add the chicken back to the saucepan along with tomatoes, parsley, basil, salt, pepper, and crushed red pepper.

Stir, increase heat to high, and bring to a boil. Reduce heat to medium-low, stir, and cover. Simmer for 20 minutes. Remove the lid, stir, add potatoes, and continue cooking until the meat is cooked through and vegetables are tender, 45 minutes to 1 hour.

Yield: 4 servings (about 6 cups)

Mediterranean Tradition

Stews are a great make-ahead dish, because the meat continues to absorb the liquid in the recipe as it sits, intensifying the flavor. If you would like to make this a day ahead, just bring the hot stew to room temperature before storing it in an airtight container in the refrigerator. Reheat in a saucepan over moderate heat before serving.