Comfort food · Poultry · Stew

Hunter’s Chicken

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A rustic stew that will warm up any fall evening. Dried shitaki mushrooms re-hydrated in the stew adds a wonderful depth of flavor. Serve with crusty bread or cheesy polenta and you have a simple, speedy dinner ready !

Ingredients:

4 boneless, skinless chicken thighs (use more if serving more people)

1 large onion, chopped into medium sized pieces

5 Campari tomatoes quartered

2 tsp of minced garlic

Dried shitaki muchrooms (add as much as you like, I added to small packets I got from trader joes)

1.5 cups of chicken stock

a splash of red wine (you define the splash !)

1/2 tbsp of dried thyme and rosemary

salt and pepper to taste

1 tbsp of olive oil

Method:

Season chicken with salt and pepper, and sauté with 1/2 tbsp of oil till browned.  Set aside.

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Add remaining oil to the pot and sauté garlic, onions and tomatoes till soft.

Add the dried herbs, mushrooms, wine and chicken.

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Cover with stock, and simmer for 30 mins, till chicken is cooked through.  Add more stock if needed and season with salt and pepper.

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Serve hot !

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2 thoughts on “Hunter’s Chicken

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