Hunter's Chicken Stew

Hunter's Chicken Stew

Hunter's Chicken Stew

Rustic was the first thing that came to mind when I read this recipe. Just the title alone already sparked me into thinking about braising meats or roasting a chicken. From Food and Wine magazine, the recipe was focusing on a cooking school/pop up restaurant in France. Out of that I was able to try some of the published recipes. This was fun to make, and the result was worth the time that it took to make this dish.

I honestly didn't know what kind of taste profile I was expecting for a chicken stew. On a whim, I bought some roasted fingerling potatoes and a baguette as side dishes. After the first bite, it just screamed French to me; and we were dipping the baguette in the sauce, making it so much better. The potatoes paired so well with the entire dish, and it was such a great and rustic meal to have for a Sunday supper. I will make this again for a small gathering, or just another night that's cold and perfect for a country stew. Recipe said 4 servings, but I was able to get 6 servings.


  • 4 tablespoons unsalted butter
  • One 4-pound chicken, cut into 8 pieces
  • Salt
  • Pepper
  • All-purpose flour, for dusting
  • 1 large onion, thinly sliced
  • 2 large shallots, sliced
  • 2 large garlic cloves, sliced
  • 3/4 cup dry white wine
  • 1 tablespoons tomato paste
  • One 15-ounce can diced tomatoes
  • 1/2 cup chicken stock
  • 1/2 ounce dried porcini mushrooms, rinsed
  • 2 thyme sprigs
  • 1 bay leaf
  • 1/2 pound cremini mushrooms, halved
  • Chopped parsley, for garnish


  1. In a large enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the chicken with salt and pepper and dust with flour. Add half of the chicken to the casserole and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of butter and chicken.

  2. Add the onion, shallots, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and tomato paste and simmer until slightly reduced, 2 minutes. Add the tomatoes, stock, porcini, thyme and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover and simmer over moderately low heat until nearly cooked, about 25 minutes. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 minutes. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley and serve.