Italian · Dinner
Hunter Style Chicken Stew (Dairy-Free)
Braised chicken thigh simmered Cacciatore-style in a tomato and red-wine sauce with mushrooms, bell pepper, onion, garlic, and rosemary. Served over creamy dairy-free polenta and finished with fresh parsley for rustic, savoury depth.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
702Calories
47.3gProtein
34.8gFat
44.6gCarbs
9.4gSugar
6.8gFiber
812mgSodium
220mgChol
7.9gSat Fat
1450mgPotassium
90mgCalcium
4.9mgIron
0.9mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Pat chicken thigh dry and season with salt and pepper. Slice mushroom, bell pepper, and onion; mince garlic.
2
Sear
Heat 1 tbsp olive oil in a pot over medium-high heat. Sear chicken skin-side down 4–5 minutes until golden, flip and sear 2 minutes; remove and set aside.
3
Sauté
In the same pot over medium heat, sauté onion, bell pepper, and mushroom for 5–6 minutes until onion is translucent and mushroom browns.
4
Braise
Add garlic and tomato paste, stir 1 minute. Pour in red wine, scrape 1–2 minutes. Return chicken, add tomatoes, rosemary, bay leaf, oregano; simmer covered over low heat 30 minutes until fork-tender.
5
Plate
Bring stock to a boil, whisk in polenta, simmer 8–10 minutes over low heat until thick. Stir in 1 tbsp olive oil off heat. Spoon polenta onto plate, top with chicken and sauce, scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, boneless skin-on chicken thigh
- 7 oz200g mushroom
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry red wine
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 2 sprig2 sprig rosemary
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2/3 cup110g polenta
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, for polenta
- 2 tbsp2 tbsp fresh parsley
