Italian · Dinner
Hunter Style Chicken Stew (High-Protein)
Bone-in chicken thighs braise in a tomato and mushroom hunter sauce brightened with white wine and rosemary, then finished with cannellini beans and shaved pecorino for protein. Served over polenta, the stew stays rustic, savoury, and thick without any cream.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
558Calories
50.1gProtein
22.4gFat
37.2gCarbs
8.1gSugar
7.2gFiber
912mgSodium
188mgChol
6.7gSat Fat
1289mgPotassium
204mgCalcium
4.8mgIron
1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with salt and black pepper. Slice the onion and mushroom, mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the chicken skin-side down 5 minutes until deeply browned, then flip and brown 3 minutes more.
3
Braise
Remove chicken to a plate. Sweat onion and garlic 3 minutes until softened, add mushroom and sauté 4 minutes. Deglaze with white wine, simmer 2 minutes, then stir in canned tomatoes, tomato paste, and rosemary. Nestle chicken back in, cover, and braise over medium-low heat 28 minutes until fork-tender.
4
Finish
Stir in cannellini beans and simmer uncovered 5 minutes over medium heat until beans are warmed through. Remove rosemary sprig and adjust seasoning.
5
Plate
Spoon warm polenta into a shallow bowl, ladle chicken and sauce over the top, and scatter pecorino romano over to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz569g, bone-in chicken thigh, skin removed
- 1 cup120g, about a third of a 14.5 oz can canned tomatoes
- 1 1/2 cup150g mushroom
- 2/3 cup65g, about two-fifths of a 15 oz can cannellini bean
- 4 tbsp30g pecorino romano
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 2 sprig2 sprig rosemary
- 2 tbsp30ml olive oil
- 2/3 cup110g polenta, cooked
- 2 tbsp32g tomato paste
- salt and black pepper to taste
