Hunters Chicken Stew

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A rustic and hearty hunters chicken stew, also known as chicken cacciatore. The marinara and olive meld together for a flavorful sauce.

Prep Time15

Cook Time1 30

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 268kcal

Cost: $4.12

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.

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.

TIME SAVING TIP: If you are short on time then use a precooked chicken.

SERVING SUGGESTION:

Serve as is with a side of fresh bread or serve over a bed of noodles.

STORING LEFTOVERS:

If you have any leftovers, store the stew in a covered container in the refrigerator for up to 2 days.