Hunter’s Stew is 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

SERVES 5-6

INGREDIENTS: Mix and Match! You can add or substitute eggplant, green olives [my favorite: Castelvetrano], and instead of marinara sauce—tomato paste and canned tomatoes

• chicken – 3 1/2 LBS, whole or parts of choice
• flour – 1/2 cup
• salt and pepper – to season chicken
• olive oil – 2 TBS
• mushrooms – 3/4 LBS, large pieces
• bell pepper – 2, large pieces
• onion – 1 large, large pieces
• garlic – 2 tsp, chopped
• marjoram – dried 1 tsp
• soy sauce – 1 TBS, [or Worcestershire sauce] or to taste
• marinara sauce – 1 cup
• chicken stock – 2/3 cups
• Marsala wine – dry, 1/2 cup
• capers – 3 TBS, rinsed or 1/2 cup of pitted olives
• parsley – chopped for garnish

INSTRUCTIONS:

1. Dry chicken parts and season well with salt and pepper on both sides
2. Heat the oil in a large skillet until shimmering
3. Place the flour in a large zipper bag, add the chicken and toss to coat the pieces
4. Shake off excess flour and brown the chicken—try to lay them in place and not move—for 4 minutes to set a deep color; flip and repeat, then remove the chicken
5. Drain all but 2 TBS of skillet fat and sauté the vegetables about 7-10 minutes until they take on color
6. Add in marjoram, marinara sauce, chicken broth, soy sauce, and Marsala and then top with the chicken; nestling the chicken about halfway down into the veggies
7. Cover and simmer for about 20 minutes, until the chicken temps at 165º
8. Place chicken on a serving platter and tent to keep warm
9. 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
10. Taste for seasoning and ladle the stew about the chicken; top with parsley

Recipe adapted by B. Hettig