The Italian fable behind this dish is there was a hunter who was determined not to come home empty handed to his hungry children. Luckily he caught an escaped rabbit of a neighboring farmer and on the way home foraged for some wild herbs to go with it. Over the years hunter's stew became a dish using whatever was on hand in the kitchen. Since I don't have any rabbit (yet) I grab a chicken from the freezer.
This recipe takes a bit of work but it’s a meal everyone can share.
Hunter’s Chicken Stew
Cook Time: 1 hour
Nutrition facts: 170 calories, 58 calories from fat Total fat: 6.5g or 10% (1.2g saturated fat, 0.0g trans fat)
- 1 whole cut up chicken
- Sea salt and cayenne pepper
- 8 bay leaves
- 2 teaspoons parsley
- 2 teaspoons chopped mint
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground egg shell)
- 2 cups chicken stock
- flour for dusting
- 2 tablespoons extra light olive oil
- 6 chopped anchovies
- 1/2 cup pitted and chopped black olives
- 1 (28 oz) can stewed tomatoes
- 2 to 3 chopped carrots
- 1 chopped green pepper
- 11 chopped red pepper
- Remove the skin and place the chicken in a container with a cover. Season with the sea salt, cayenne pepper, parsley, mint, and garlic powder.
- Pour the chicken stock over the chicken. Add the bay leaves. Cover and let marinate for at least an hour in the refrigerator, but preferably overnight.
- Remove the chicken saving the marinade. Pat dry with paper towels and coat with flour shaking off any excess.
- Heat the olive oil in a Dutch oven or oven proof pot over medium heat. Cook the chicken 5 minutes on each side until golden brown. Remove and set aside.
- Add the anchovies, olives, tomatoes, carrots and green peppers to the pot. Debone and shred the chicken and add to the pot. Pour in the reserved marinade and stir everything until well mixed.
- Bring to a boil and cover. Transfer to the oven and bake at 350 degrees for 1 1/2 hours.
- Remove all of the bay leaves, let cool and serve.
Serve alone or with whole wheat pasta or brown rice. For a nice change I sometimes use Wacky Mac veggie spirals enriched with tomato, beet, and spinach.
Kirby loves this dish so I don't mind the time it takes to make. It freezes well in small airtight containers for future meals.