Hunter’s Chicken Stew

What a fabulous one-pot stew! Wine, mushrooms, garlic, and herbs with (my favorite) chicken thighs. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Mimi Thorisson. I used a dried wild mushroom blend and bone-in chicken thighs instead of dried porcini mushrooms and a 4-lb chicken cut into pieces; I also increased the shallots and garlic. We ate it with roasted potatoes and Sautéed Haricots Verts with Mushrooms and Scallions on the side. So versatile and delicious.

Bringing this one to share at Angie’s Fiesta Friday #67  @Fiesta Friday.net. Enjoy!!

Yield: Serves 4 to 6

• 4 tablespoons unsalted butter
• 12 bone-in chicken thighs, skin removed
• coarse salt
• freshly ground black pepper
• all-purpose flour, for dusting
• 1 large yellow onion, thinly sliced
• 3 large shallots, sliced
• 3 large garlic cloves, sliced
• 3/4 cup dry white wine
• 1 tablespoons tomato paste
• One 15-ounce can diced tomatoes
• 1/2 cup chicken stock
• 1/2 ounce dried porcini mushrooms, rinsed (I used dried mixed wild mushrooms)
• 2 thyme sprigs
• 1 bay leaf
• 1/2 pound cremini mushrooms, halved, quartered if large
• Chopped parsley, for garnish

1. In a large enameled cast-iron casserole, melt 2 tablespoons of the butter.
2. Season the chicken with salt and pepper and dust with flour. Add half of 
the chicken to the casserole and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Transfer to a plate.
3. Repeat with the remaining 2 tablespoons of butter and chicken.
4. Add the onion, shallots, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
5. Add the wine and tomato paste and simmer until slightly reduced, 2 minutes. Add the tomatoes, stock, porcini, thyme and bay leaf and bring to a boil.
6. Nestle the chicken in the sauce, cover and simmer over moderately low heat until nearly cooked, about 20 minutes.
7. Stir in the cremini mushrooms and cook, uncovered, until 
the chicken is cooked through, about 12 minutes.
8. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, 
garnish with parsley and serve.

Note: The chicken stew can be refrigerated overnight. Reheat gently before serving.

One Year Ago:

• Mustard Chicken with Shallots

Two Years Ago:

• Mustard Chicken
• Indian-Spiced Chicken and Spinach

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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