This flavorful Hunter’s chicken stew is ready in just over an hour. This is one of my favorite comfort food recipes and an easy way to make Hunter’s stew that always comes out perfect.
More chicken stews you may enjoy include my French chicken stew and the ever popular Moroccan chicken stew.
✔ Main Ingredients Notes
The full list of ingredients, detailed instructions, and the recipe notes for hunters stew are included in the recipe card below.
- Marinara Sauce: Made with a classic tomato-based sauce, a jar marinara makes this recipe extra easy. Classico makes a a pretty good tomato basil sauce that works well. If you want to make your own marinara check out my slow cooker marinara sauce recipe posted on my sister blog, A Weekend Cook.
- Chicken: Use flavorful chicken thighs, just season and brown
- Vegetables: Onions, bell peppers, green and/or red peppers, and carrots are used for this recipe. You can also add baby red potatoes.
- Garlic: Fresh garlic cloves is best, but you can use a garlic paste with no noticeable difference. I like the chunky garlic version from Gourmet Garden.
- Red Wine: I use whatever I have open or plan on drinking with the meal. You can omit the wine and substitute chicken broth.
- Olives: Ripe black olives or a Greek Kalamata. I buy just what I need from the olive bar at my local grocery store.
- Mushrooms: I use fresh mushrooms when handy but good quality canned or jar mushroom works just as well.
📖How to Make This Stew Recipe
Step One: Heat the oil in the dutch oven over medium-high heat. Lightly salt and pepper the chicken and brown the chicken quarters on all sides. Transfer the browned chicken to a plate and set aside. Add the green peppers, onions, and carrots to the bottom to the dutch oven, and cook for 2-3 minutes.
Step Two: Add the marinara sauce and wine. Cover and cook on low for 1 hours. Stirring occasionally.
Step Three: Add the mushrooms and olives. Cover and continue cook on for an additional 20 minutes. Check the chicken is fully cooked and reaches an internal temperature of 170° F.
Storing Leftovers
If you have any leftovers let the stew cool down and store in a covered container in the refrigerator for up to 2 days
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Hunters Chicken Stew
Equipment
- 2.75 Quart Dutch oven Le Crueset
Ingredients
- 2 tablespoons olive oil
- 4 chicken quarters
- ½ onion chopped
- 1 green pepper sliced thin
- 2 carrot sliced
- 1 (20-ounce) jar marinara sauce
- ¼ cup dry red wine
- ¼ cup olives
- ½ cup mushrooms sliced
Instructions
- Heat the oil in the dutch oven over medium-high heat. Lightly salt and pepper the chicken and brown the chicken quarters on all sides. Transfer the browned chicken to a plate and set aside. Add the green peppers, onions, and carrots to the bottom to the dutch oven, and cook for 2-3 minutes.
- Add the marinara sauce and wine. Cover and cook on low for 1 hours. Stirring occasionally.
- Add the mushrooms and olives. Cover and continue cook on for an additional 20 minutes. Check the chicken is fully cooked and reaches an internal temperature of 170° F.
Notes
- For a flavorful stew, use bone-in, skin-on chicken pieces. These pieces, particularly thighs, and legs, stay juicy and tender during the long cooking process and add extra flavor to the stew.
- Sear the chicken pieces in hot oil to get a nice brown crust. This step, known as the Maillard reaction, gives a richer flavor to the stew.
- Sauté onions, bell peppers, and garlic until they are soft and the onions are translucent.
- After removing the browned chicken and sautéed vegetables, add a splash of wine or broth and scrape the bottom of the skillet to release any bits stuck to the pan. These bits, known as fond, add a lot of flavors to the stew.
- Fresh herbs give the most flavor, but you can also use dried herbs. However, dried herbs are more potent, so use them sparingly.
- If you prefer an extra thick sauce ,mix cornstarch and water to form a past and add to the sauce.