Dinner

Hunter's Chicken Stew (modified) is for Dinner.

Hunter's Chicken Stew (modified) takes 60 minutes to prepare.

Hunter's Chicken Stew (modified) takes 60 minutes to cook.

Hunter's Chicken Stew (modified) makes 3 servings.

The ingredients for Hunter's Chicken Stew (modified) are:

* 1 teaspoon1 plus 1 tablespoon extra-virgin olive oil, divided
* 1 medium onion, finely chopped
* 1 Tbl. prepared minced garlic (or use 1 clove fresh garlic)
* 1/3 cup all-purpose flour
* 2 chicken leg quarters, (leg and thigh separated), skin removed, trimmed (or 3-4 thighs or chicken pieces)
* 2 teaspoon salt, divided
* 1/2 teaspoon freshly ground pepper, plus more to taste
* 1 teaspoon Tony Chachere's Seasoning (optional)
* 1 teaspoon Chef Paul Prudhomme's Pizza & Pasta Magic Seasoning (optional)
* 1/2 cup dry white wine, or vermouth
* 6 oz. button mushrooms, halved or quartered, depending on size
* 2 plum tomatoes, chopped
* 1 can stewed tomatoes (14.5 oz)
* 1.5 cup reduced-sodium chicken broth
* 1 tsp. dried bay leaves (or 1-2 whole bay leaves)
* 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried

Here is how you make Hunter's Chicken Stew (modified):

1. Heat 1 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.2. Place flour on a plate (or in a shallow dish). Sprinkle chicken with 1 teaspoon salt and all pepper, both sides. Dredge the chicken in the flour. Gently shake off any excess.3. Cook the chicken in the Dutch oven, using 1 tablespoon oil (do in batches if doubling recipe). Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.4. Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves, rosemary, and stewed tomatoes. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Add Tony Chachere's and Paul Prudhomme's Seasonings now. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour. (It's a good idea to taste sauce halfway through. Add additional salt and other seasoning if necessary.)FYI: Original recipe takes chicken out to let sauce thicken for an additional 15-20 minutes. I noticed my version (smaller batch) did not need thickening. It actually needed additional broth or water because it was becoming too thick. Check it occasionally at end. Add more liquid if necessary.Also, if making brown rice, begin cooking it when just beginning simmer time. That way both will be done about the same time. :)*Can also use boneless, skinless chicken breasts for less calories!Number of Servings: 3Recipe submitted by SparkPeople user ARTKATT.

The nutritional information for Hunter's Chicken Stew (modified) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 307.6

• Total Fat: 9.9 g
• Cholesterol: 66.8 mg
• Sodium: 3,035.9 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 3.7 g
• Protein: 20.8 g