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Hunter's Chicken Stew

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

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 65053% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 472mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 117g
Vitamin A 19% Vitamin C 22%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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