Name: Hunter’s Chicken Stew (The Best)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (375 ml) beef broth; 1/2 oz (14 g) dried bolete mushrooms; 4 whole chicken legs; 1 tbsp (15 ml) olive oil; 1/2 lb (225 g) white mushrooms, quartered; 1/2 lb (225 g) oyster mushrooms, thinly sliced; 2 tbsp butter; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp unbleached all-purpose flour; 1/2 cup (125 ml) dry white wine; 1 small tomato, seeded and diced; 1 tsp tarragon, finely chopped

Preparation

- In a small pot, bring the broth to a boil. Remove from the heat. Add the dried mushrooms and let sit for 15 minutes to rehydrate. Drain and reserve the broth and mushrooms separately.
- Meanwhile, remove the skin from the chicken. With a knife, separate the thighs from the drumsticks.
- In a large Dutch oven over medium-high heat, brown the chicken in the oil on both sides. Season with salt and pepper. Set aside in a bowl. Deglaze the Dutch oven with 1/4 cup (60 ml) of the reserved broth, scraping the bottom of the pot with a wooden spoon. Pour over the chicken.
- In the same Dutch oven over medium-high heat, brown the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic. Cook for 2 minutes. Sprinkle with the flour and toss to coat well. Deglaze with the wine and let reduce by half, stirring with a whisk. Add the remaining broth, the tomato and chicken. Bring to a boil. Let simmer over low heat, covered, for 1 hour.
- Remove the lid and let the sauce reduce for 5 minutes or until it coats the back of a spoon. Adjust the seasoning. Add the tarragon and serve with buttered noodles, if desired.

Hunter’s Chicken Stew (The Best)

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Preparation

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To help you with this recipe

RICARDO Red Enamelled Cast-Iron Dutch Oven