Hunter's Chicken Stew

Name: Hunter's Chicken Stew
Cook time: P1H30M
Total time: P2H
Yield: 8
Cuisine: Italian
Ingredients: olive oil, extra-virgin; bay leaves; chicken broth, low salt; italian plum (roma) tomatoes; mushrooms; vermouth; black pepper; salt; chicken thighs, boneless, skinless; flour; garlic; onions; olive oil, extra-virgin; basil

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

Yield

8 servings

Prep

20 min

Cook

90 min

Ready

120 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	teaspoons	olive oil, extra-virgin
2	each	bay leaves	*
1	cup	chicken broth, low salt
4	each	italian plum (roma) tomatoes italian plum, ripe
1 ½	pounds	mushrooms button, or a variety of your favorite
1	cup	vermouth or dry white wine	*
¼	teaspoon	black pepper fresh ground
1	teaspoon	salt diveded
4	pounds	chicken thighs, boneless, skinless about 12, skinned removed, trimmed
½	cup	all-purpose flour
2	cloves	garlic minced
3	medium	onions finely chopped
2	tablespoons	olive oil, extra-virgin divided
1	tablespoon	basil finely chopped, optional

Ingredients

Amount	Measure	Ingredient	Features
1E+1	ml	olive oil, extra-virgin
2	each	bay leaves	*
237	ml	chicken broth, low salt
4	each	italian plum (roma) tomatoes italian plum, ripe
680.4	g	mushrooms button, or a variety of your favorite
237	ml	vermouth or dry white wine	*
1.3	ml	black pepper fresh ground
5	ml	salt diveded
1.8	kg	chicken thighs, boneless, skinless about 12, skinned removed, trimmed
118	ml	all-purpose flour
2	cloves	garlic minced
3	medium	onions finely chopped
3E+1	ml	olive oil, extra-virgin divided
15	ml	basil finely chopped, optional

Directions

Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add onions and cook until almost soft, then add garlic and cook for another 2 minutes or so. Move onions to a plate and set aside.

Place flour on a plate or shallow dish, season with salt and pepper. Dredge the chicken in the flour, shaking off any excess.

Brown the chicken in two batches using one tablespoon of oil each. About 2 minutes per side. Set the chicken aside on another plate.

Add wine to the Dutch oven and scrape up any brown bits.

Add mushrooms, tomatoes, broth, bay leaves, rosemary. Return the onions back to the pan. Bring to a boil.

Add chicken along with any accumulated juice, and gently mix in.

Reduce heat and simmer on low stirring once or twice for an hour.

Remove the chicken to a plate and tent with aluminum foil.

Bring the liquid in the pan to a boil and reduce until the mixture thickens to your preference.

Return chicken, mix in and let stand for 5 to 10 minutes.

Season with salt and pepper to taste and serve with basil sprinkled on top.