Hunting Stew with Chicken

- 8 chicken thighs with skin and bones (1.8 kg / 3.9 lbs)
- 2 large onions (approx. 500g / 1.1 lbs)
- 2 large bell peppers (approx. 400g / 0.88 lbs)
- 2 large mushrooms (approx. 200g / 0.44 lbs)
- 2 large cloves of garlic (6g / 0.2 oz)
- 1 large carrot (approx. 100g / 0.22 lbs)
- 1 small red bell pepper (approx. 100g / 0.22 lbs)
- 250ml / 1 cup pitted green olives (Kalamata)
- 250ml / 1 cup chopped fresh parsley
- 10 sprigs of fresh thyme
- 250ml / 1 cup red wine
- 30g / 2 tablespoons olive oil
- 15g / 1 teaspoon dried oregano
- 6g / 1 teaspoon salt
- 120g / 1 cup all-purpose flour
1. Dredge the chicken thighs in flour, shaking off excess.
2. Peel and chop the onions, garlic, bell peppers, and carrot. Cut the mushrooms into bite-sized pieces.
3. Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat, approximately 200°C (400°F). Add the garlic and cook until fragrant, about 1 minute. Add the chicken and cook until browned on all sides, about 5 minutes. Add the chopped onion and cook until softened, about 3 minutes. Add the bell peppers and carrot, and cook for an additional 2 minutes.
4. Add 250 ml (1 cup) of red wine, the mushrooms, 2 sprigs of thyme, 1 teaspoon of dried oregano, and salt to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
5. Add 60 g (1/2 cup) of chopped olives and cover the skillet. Simmer for an additional 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Garnish with 15 g (1/4 cup) of chopped parsley and serve over pasta.
- large skillet
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
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