Close

Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman

a recipe photo of the Hunter’s Chicken Stew

Active Time:1 hrTotal Time:2 hrs 30 minsServings:8Jump to Nutrition Facts

Active Time:1 hrTotal Time:2 hrs 30 minsServings:8

Active Time:1 hr

Active Time:

1 hr

Total Time:2 hrs 30 mins

Total Time:

2 hrs 30 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Rachel Marek

overhead view of all ingredients on a countertop, some in bowls and cups

Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided3mediumonions, finely chopped2clovesgarlic, minced½cupall-purpose flour12bone-in chicken thighs (about 4 pounds), skin removed, trimmed1teaspoonsalt, divided¼teaspoonground pepper, plus more to taste1cupdry white wineorvermouth1 ½poundsbutton mushrooms, halvedorquartered, depending on size4plum tomatoes, chopped1cupreduced-sodium chicken broth2bay leaves2teaspoonschopped fresh rosemaryor3/4 teaspoon dried1 ⅓cupscornmeal6cupscold water1teaspoonsalt1tablespoonthinly sliced fresh basil

Cook Mode(Keep screen awake)

Ingredients

2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided

3mediumonions, finely chopped

2clovesgarlic, minced

½cupall-purpose flour

12bone-in chicken thighs (about 4 pounds), skin removed, trimmed

1teaspoonsalt, divided

¼teaspoonground pepper, plus more to taste

1cupdry white wineorvermouth

1 ½poundsbutton mushrooms, halvedorquartered, depending on size

4plum tomatoes, chopped

1cupreduced-sodium chicken broth

2bay leaves

2teaspoonschopped fresh rosemaryor3/4 teaspoon dried

1 ⅓cupscornmeal

6cupscold water

1teaspoonsalt

1tablespoonthinly sliced fresh basil

DirectionsHeat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; 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.Rachel MarekHeat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.Rachel MarekPour wine (or vermouth) into the pot; 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.Rachel MarekMeanwhile, 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.Rachel MarekRemove 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; 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.Rachel MarekGently stir in basil. Serve the stew over the polenta.Rachel MarekTo make aheadMake polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).Originally appeared: EatingWell.com, July 2023

Directions

Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; 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.Rachel MarekHeat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.Rachel MarekPour wine (or vermouth) into the pot; 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.Rachel MarekMeanwhile, 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.Rachel MarekRemove 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; 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.Rachel MarekGently stir in basil. Serve the stew over the polenta.Rachel MarekTo make aheadMake polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).

Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; 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.

one bowl with raw chicken thighs, another bowl with flour mixture and coated chicken

Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.

overhead view of chicken browning in a pot and a plate with more browned chicken

Pour wine (or vermouth) into the pot; 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.

overhead view of veggies, spices and herbs in a pot

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.

overhead view of stew without chicken simmering

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; 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.

overhead view of chicken on a plate and a hand with tongs holding a piece of chicken over stew pot

Gently stir in basil. Serve the stew over the polenta.

overhead view of cooked polenta in a pot

To make ahead

Make polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).

Originally appeared: EatingWell.com, July 2023

Rate ItPrint

Nutrition Facts(per serving)472Calories16gFat37gCarbs39gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.