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I find it can be easy to get a little carried away with heavier foods when fall arrives. We usher in the season with creamy pastas, pumpkin and potato everything, squash ravioli, and hearty soups, stews, and chilies. By mid-October, I usually have one of those “yikes” moments when I’m zipping up a pair of jeans and feel the need to have a few lighter dinners. This stew is perfect for such occasions- it’s still rich and meaty but its broth is made from wine, stock, and tomatoes – no cream or cheese. It also uses chicken and mushrooms instead of fattier red meats. Finally, this is a great stew for weeknights. It takes just over an hour to make and the prep time is minimal – it’s a one-pot dish so clean-up is a breeze too!
On Hunter’s Chicken Stew
Hunter’s chicken stew or chicken cacciatore is a dish of Italian origin. Cacciatore is Italian for hunter. Wondering why a hunter’s stew would contain chicken instead of wild game? I’ve read several stories on this. One states that when a hunter returned home empty-handed, his wife would kill a chicken and prepare this dish. Others claim this was a simple meal that hunters could prepare in a field or forest while on a long hunt. I’ve also read it was originally prepared with rabbits or pheasants – so basically, who knows.
The dish also appears to have many regional variations across Italy as well as French and British versions. Most recipes include onions, garlic, and mushrooms as the base along with tomatoes. Peppers and red or white wine are also often included along with a mix of various herbs.
l load my stew with cremini mushrooms and fresh parsley. I prefer it with white wine but red works fine too. I used to make hunter’s chicken stew with a whole chicken cut into eight pieces but I’ve recently switched to boneless skinless thighs. I find the chicken cooks quicker and more evenly this way and it shortens prep time.
Hunter’s Chicken Stew
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 15 minutes
- Yield: 4–6 servings 1x
Ingredients
- 6 boneless skinless chicken thighs, about 2 lbs
- salt and pepper for seasoning chicken
- flour for dusting
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 large shallots, thinly sliced
- 4 cloves garlic thinly slice
- 1 cup dry white wine, divided
- 1.5 tbsp tomato paste
- 1 cup chicken stock
- 1 15 oz can diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 sprig fresh Rosemary
- 1 lb cremini or baby bella mushrooms, quartered or sliced
- 1 small bunch fresh parsley, chopped
Instructions
- Pat chicken thighs dry and season with salt and pepper. Drudge the seasoned thighs through flour to coat and set aside. In a large enamel skillet or dutch oven, melt 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add three of the chicken thighs and brown (approx 3 to 4 minutes each side). Transfer to plate. Melt remaining butter and olive oil and cook the remaining chicken thighs. Transfer to plate of chicken.
- Add onions and shallots to pan and sautee over medium heat for 5 minutes. Add garlic and sautee 2 or 3 minutes longer.
- Add ¾ cup of the wine and the tomato paste. Bring to boil and allow the mixture to simmer for 2 minutes. Add the tomatoes, chicken stock, bay leafs, thyme and rosemary. Bring the mixture to a boil. Once boiling reduce the heat and return chicken to pot. Nestle it nicely in the onion and tomato mixture. Cover pot and simmer for 25 minutes.
- Season to taste – I usually add ¼ to ½ tsp salt depending on saltiness of stock I used. Then add cremini mushrooms to the pot and cook 10-12 minutes more. Add ½ chopped parsley and serve. Use remaining parsley for garnishing individual servings.
Notes
Serve with a simple green salad and crusty bread.
