Hunter's Chicken Stew
Hunter's Chicken Stew might be just the main course you are searching for. This recipe serves 8 and costs $2.1 per serving. Watching your figure? This dairy free recipe has 610 calories, 38g of protein, and 14g of fat per serving. 778 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Head to the store and pick up olive oil, salt, plum tomatoes, and a few other things to make it today. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is outstanding. Similar recipes include Hunter's Chicken Stew, Slow-Cooker Hunter's Stew with Chicken, and Hunter's Stew.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 90 minutes
Ingredients:
2 bay leaves
1 1/2 pounds button mushrooms, halved or quartered, depending on size
1 1/3 cups cornmeal
1 cup dry white wine, or vermouth
1/2 cup all-purpose flour
1 tablespoon thinly sliced fresh basil
2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
3 medium onions, finely chopped
1/4 teaspoon freshly ground pepper, plus more to taste
4 plum tomatoes, chopped
1 teaspoon salt
1 teaspoon salt, divided
12 bone-in chicken thighs, (about 4 pounds), skinless, trimmed
6 cups cold water
Equipment:
dutch oven
slotted spoon
bowl
pot
wooden spoon
frying pan
sauce pan
aluminum foil
Cooking instruction summary:
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.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.
Step by step:
1. Heat 2 teaspoons oil in a large Dutch oven over medium-low heat.
2. Add onions and cook, stirring occasionally, for 5 minutes.
3. 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.
4. Remove the pot from the heat.
5. 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.
6. Transfer the chicken to a plate.
7. 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.
8. 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.
9. Remove from the heat and let stand, covered, while you finish the stew.
10. 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.
11. Serve the stew over the polenta.
Nutrition Information:
covered percent of daily need
