Healthy Recipes Main Dish Stew Hunter's Chicken Stew 5.0 (2) Add your rating & review Hunter's chicken is found across Northern Italy, often known as cacciatore, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles. By Marialisa Calta Marialisa Calta Marialisa Calta is the author of the nationally syndicated column Food and the cookbook Barbarians at the Plate: Taming and Feeding the Modern American Family, and collaborated with Al Roker on his books Al Roker’s Big Bad Book of Barbecue and Al Roker’s Hassle-Free Holiday Cookbook. EatingWell's Editorial Guidelines Updated on June 6, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Rachel Marek, Food stylist: Holly Dreesman Active Time: 1 hr Total Time: 2 hrs 30 mins Servings: 8 Nutrition Profile: Sesame-Free Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Jump to Nutrition Facts Rachel Marek Cook Mode (Keep screen awake) Ingredients 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided 3 medium onions, finely chopped 2 cloves garlic, minced ½ cup all-purpose flour 12 bone-in chicken thighs (about 4 pounds), skin removed, trimmed 1 teaspoon salt, divided ¼ teaspoon ground pepper, plus more to taste 1 cup dry white wine or vermouth 1 ½ pounds button mushrooms, halved or quartered, depending on size 4 plum tomatoes, chopped 1 cup reduced-sodium chicken broth 2 bay leaves 2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried 1 ⅓ cups cornmeal 6 cups cold water 1 teaspoon salt 1 tablespoon thinly sliced fresh basil Directions Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; cook, stirring, 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 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess. Rachel Marek Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken. Rachel Marek Pour wine (or vermouth) into the pot; cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, 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. Rachel Marek Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew. Rachel Marek Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat; cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan. Rachel Marek Gently stir in basil. Serve the stew over the polenta. Rachel Marek To make ahead Make polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7). Originally appeared: EatingWell.com, July 2023 Save Rate Print Nutrition Facts (per serving) 472 Calories 16g Fat 37g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup stew and 1/2 cup polenta Calories 472 % Daily Value * Total Carbohydrate 37g 13% Dietary Fiber 3g 11% Total Sugars 5g Protein 39g 78% Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 173mg 58% Vitamin A 317IU 6% Vitamin C 9mg 10% Vitamin D 15IU 4% Vitamin E 1mg 9% Folate 57mcg 14% Vitamin K 9mcg 8% Sodium 737mg 32% Calcium 35mg 3% Iron 3mg 17% Magnesium 52mg 12% Potassium 815mg 17% Zinc 3mg 27% Vitamin B12 1mcg 42% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.