Italian Chicken Hunters Stew Recipe

Looking for an easy Italian Chicken Hunters Stew recipe? Learn how to make Italian Chicken Hunters Stew using healthy ingredients.


Submitted by sailingchef

Makes 8 servings



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

Recipe Ingredients for Italian Chicken Hunters Stew

2 teaspoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
4 lbs (12) boneless skinless chicken thighs , fat trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper (plus more to taste)
1 cup dry white wine (or vermouth)
1 1/2 pounds cremini mushrooms (halved or quartered, depending on size)
15 oz diced tomatoes
1 cup reduced-sodium chicken broth
4 g (2) bay leaves
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
1 tablespoon fresh basil, thinly sliced

Recipe Directions for Italian Chicken Hunters Stew

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Gently stir in basil. Serve the stew over polenta, gnocchi, or noodles.

Categories

Chicken, Main Dish, Italian

Nutrition Facts
Serving Size 480.8g
Amount Per Serving
Calories
424
Calories from Fat
120
% Daily Value*
Total Fat
13.3g
20%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
191mg
64%
Sodium
589mg
25%
Potassium
641mg
18%
Total Carbohydrates
17.2g
6%
Dietary Fiber
2.4g
10%
Sugars
5.0g
Protein
48.3g
Vitamin A 10% Vitamin C 28%
Calcium 5% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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