Hunter’s Stew: a Gathering From the Fields
Combine cut up chicken [or rabbit] with tomatoes, mushrooms, onions, and peppers, then braise into a hardy dish of deep tradition
This classic Italian dish is loaded with umami richness. Think ratatouille in another rendering.
SERVES 5-6
INGREDIENTS: Mix and match veggies! I love chunks of eggplant
- chicken – 3 1/2 LBS, whole or parts of choice
- flour – 1/2 cup
- salt and pepper – to season chicken
- olive oil – 2 TBS
- tomato paste – 1 TBS
- anchovies – 1 TBS [optional]
- mushrooms – 2 cups, large chunks
- bell pepper – 1, large pieces
- onion – 1 large, large pieces
- eggplant – 1 cup [optional], 1/2 inch chunks
- garlic – 2 tsp, chopped
- pitted olives – halved, 1 cup, green and/or black
- marjoram – dried, 1 tsp
- soy sauce – 1 TBS, [or Worcestershire sauce]
- diced tomatoes – 1 14 oz can, drained
- chicken stock – 2/3 cups
- Marsala wine – dry, 1/2 cup [optional], or dry sherry
- capers – 3 TBS, rinsed
- parsley – chopped for garnish
STARCH SIDE: Love this with butter noodles or rice
INSTRUCTIONS: Unique technique: season chicken parts and place on a wire rack in the fridge for several hours. This allows the salt to season and the low humidity to dry the skin for extra crispy skin.
- Dry chicken parts and season well with salt and pepper on both sides
- Heat the oil in a large skillet until shimmering
- Place the flour in a large zipper bag, add the chicken and toss to coat the pieces [or place flour on a plate and dredge pieces]
- Shake off excess flour and brown the chicken—lay them in place and don’t move—for about 4 minutes to set a deep color; flip and repeat, then remove the chicken
- Drain all but 2 TBS of skillet fat and sauté the vegetables about 7-10 minutes until they take on color
- Stir in the marjoram, diced tomatoes, chicken broth, soy sauce, and Marsala and then top with the chicken; nestling the chicken about halfway down into the veggies
- Cover and simmer for about 20 minutes, until the chicken temps at 165º
- Place chicken on a serving platter and tent to keep warm
- To the skillet add the capers and turn up the heat to reduce the pan liquid—a few minutes—to form a slightly thickened sauce
- Taste for seasoning and ladle the stew about the chicken; top with parsley





Recipe adapted by B. Hettig
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