Italian Chicken Stoup with Porcini Portobello and Peppers

Ingredients

• 1 large red bell pepper
• 1/3 cup dried porcini mushrooms (a handful)
• 3 cups homemade or store-bought chicken stock
• 3 tablespoons EVOO
• 4 ounces pancetta, cut 1/8-inch thick, diced
• 2 large portobello mushroom caps, chopped
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 red chile pepper, thinly sliced
• 2 sprigs fresh rosemary, finely chopped
• 1 large bay leaf
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 cup dry red or white wine
• One 14-ounce can stewed tomatoes
• 4 cups pulled or chopped cooked chicken meat
• Ciabatta or other crusty bread
• Shaved pecorino cheese, for garnish
• Coarsely chopped fresh flat leaf parsley, for garnish
• Bread, for serving

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