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Home » Everyday Recipes » Dinner » Hunter's Chicken Stew

Hunter’s Chicken Stew

I finally made use of capers in my hunter’s chicken stew! Capers were this week’s new thing for me. It’s hard to believe but I’ve never eaten them before, in fact, I’ve only ever seen them used in cooking shows. I bought them (finally) from Super-Value yesterday. The dish I actually had in mind was pan-fried fish with tomato relish and capers, I’ll make that one later in the week.
As for today, there was a whole chicken in the fridge that needed to be used. I remembered Jamie Oliver’s recipe when I spotted there were anchovies in the fridge too. I didn’t have all the ingredients I needed to make one so I ended up making my own version of Hunter’s chicken.
I used white wine instead of red. I cooked it on the hob instead of the oven and oh yes, I used capers of course. It’s not even Hunter’s chicken stew anymore!  The taste was absolutely beautiful, I didn’t get the fishy taste as I expected from the anchovies. All the ingredients married well in a rich and salty sauce like you would expect from a good Italian dish. I served my Hunter’s Chicken Stew with some Hasselback Potatoes.
If you aren’t into joining a whole chicken you can easily use chicken breasts. thighs or drumsticks.

 

Hunter’s Chicken Stew
Recipe Type: Dinner
Cuisine: Italian
Author: Mira
Ingredients
  • 1.2 kg Chicken pieces
  • Salt and pepper
  • Flour
  • 3 cloves of garlic
  • 1 onion
  • 1 can of peeled plum tomatoes
  • 2 tbsp of capers
  • 3 tbsp of green olives
  • Rosemary
  • Bay leaves 4 tbsp of oil
  • 1/2 a glass of wine (for a classic Hunter’s chicken use red but I used white)
Instructions
  1. Season the chicken with salt and pepper and dust with flour. Shake off any excess flour.
  2. Add 2 tbsp of oil in a hot pan and fry the chicken pieces until lightly browned and put to one side.
  3. Heat another saucepan with oil and fry the onions.
  4. Add the garlic, rosemary and the bay leaves.
  5. Add the tomatoes( breaking them with a wooden spoon). Cook for about 5 minutes.
  6. Add the wine.
  7. Add the olives, capers and the anchovies.
  8. Add the chicken and simmer until Chicken is cooked through and sauce is reduced and thick. ( I added a cup of water as I thought it would be too dry but you can skip the water).
  9. I also added a few slices of oranges and carrots at the end.
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