Hunter's Chicken Stew

By JLZD

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It is also delicious served over egg noodles.

Can be made with boneless chicken breasts.

Ingredients

• 2 tsp. plus 2 tbsp. extra-virgin olive oil, divided
• 3 medium onions, finely chopped
• minced garlic
• 1/2 cup all-purpose flour
• 3-4 boneless, skinless chicken breasts or 12 bone-in
• chicken thighs, skin removed, trimmed
• 1 tsp. salt, divided
• 1/4 tsp. freshly ground pepper, plus more to taste
• 1 cup dry white wine, or vermouth
• 1 1/2 lbs. button mushrooms, halved or quartered
• tomato paste
• 2 bay leaves
• 3/4 tsp. dried rosemary
• 1 1/3 cups cornmeal
• 6 cups cold water
• 1 tsp. salt
• 1 tbsp. basil

Details

Servings 8
Cooking time 22mins

Preparation

Step 1

Heat 2 tsp. oil in a large Dutch oven over med.-low heat. Add onions and cook, stirring occasionally, for 5 min.. Add garlic and cook, stirrring, 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 tsp. salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.

Cook the chicken in 2 batches in the Dutch oven, using 1 tbsp oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.

Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomato paste, 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.

Meanwhile4, combine cormeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 min. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, about 45 min. to 1 hr. Remove from heat and let stand.

Remove the chicken to a plate aned tent with foil to keep warm. Bring liquid in the pan to a boil over medium-high heat and cook until thickened, 10-15 min. Skim or blot any visible fat from the surface. Season with the remaining 1/2 tsp. salt and pepper to taste. Return the chicken to the pan.

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