Hunter's Chicken Stew

7 Ratings
  • 5 5
  • 4 1
  • 3 0
  • 2 0
  • 1 1

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

Marialisa Calta
Source: EatingWell Magazine, September/October 2008

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Recipe Summary

total:
2 hrs 30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.

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  • Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.

  • Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.

  • Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.

  • Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.

  • Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.

  • Gently stir in basil. Serve the stew over the polenta.

Tips

Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).

Nutrition Facts

Per Serving:
344 calories; protein 31.1g; carbohydrates 12.6g; dietary fiber 1.3g; sugars 4.9g; fat 15.9g; saturated fat 3.7g; cholesterol 100.4mg; vitamin a iu 351.3IU; vitamin c 8.4mg; folate 44.6mcg; calcium 33.8mg; iron 2.4mg; magnesium 35.8mg; potassium 743mg; sodium 454.1mg; thiamin 0.2mg.
Exchanges:

1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
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