Italian Chicken Hunter Stew
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This Italian Chicken Hunter Stew is a rustic and flavorful dish that’s perfect for a cozy family dinner. Tender chicken is simmered in a rich Chianti wine sauce with tomatoes, olives, and aromatic herbs. It’s a hearty and comforting stew that’s full of Italian flavors. Serve it with a side of crusty bread or over pasta for a meal that’s sure to impress.
Ingredients:
- 2 lb. whole chicken, jointed, or use the equivalent amount of chicken pieces
- Sea salt and freshly ground pepper
- 8 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves garlic, peeled (1 crushed, 2 sliced)
- ½ bottle Chianti
- Flour, for dusting
- Extra virgin olive oil
- 6 anchovy fillets (optional) or ½ tsp. anchovy paste
- ½ cup black or green olives
- 2 cans diced Italian (Campari) tomatoes
Instructions:
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves, rosemary sprigs, and crushed clove of garlic. Cover with the wine and leave to marinate for at least an hour.
- Preheat your oven to 350°F. Drain the chicken, reserving the marinade, and pat dry with paper towels. Dredge the chicken in flour and shake off any excess.
- Heat a 12 ½" Gotham skillet, add a splash of olive oil, and fry the chicken pieces until lightly browned. Place on a platter.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes, and the chicken pieces with their reserved marinade. Bring to a boil, cover with a lid, and bake in the preheated oven for 1 ½ hours.
- Skim off any oil that’s collected on top, then stir, taste, and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad and crusty bread.