Best Chicken Duck Hunter Stew Recipes

HUNTER'S CHICKEN STEW

Hunter's Chicken Stew image

This delicious recipe is from "Jamie's Italy," by Jamie Oliver.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 11

Ingredients

1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
1 bottle (750 ml) Chianti
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 can (28 ounces) plum tomatoes, crushed gently

Steps:

Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

SLOW-COOKER HUNTER'S STEW WITH CHICKEN

Slow-Cooker Hunter's Stew with Chicken image

Dig into a simple dish of chicken slow-cooked with bell peppers, convenient canned mushrooms, and hearty garbanzo beans.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h15m

Yield 4

Number Of Ingredients 6

Ingredients

3 boneless skinless chicken breast halves, cut into 2x1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, thinly sliced
1 (15-oz.) can garbanzo beans, drained
1 (14-oz.) jar (about 1 1/2 cups) tomato pasta sauce
1 (8-oz.) can mushroom pieces and stems, drained

Steps:

In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on Low setting for 6 to 7 hours.

Nutrition Facts : Calories 385, Carbohydrate 55 g, Cholesterol 55 mg, Fat 1, Fiber 11 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 930 mg, Sugar 12 g

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

CHICKEN & DUCK HUNTER STEW

CHICKEN & DUCK HUNTER STEW image

Number Of Ingredients 17

Ingredients

12 chicken drumsticks (about 3 lb.), skinned, if desired
3 boneless duck breast halves, skinned and quartered*
1/4 cup olive oil
3 cups assorted sliced fresh mushrooms, such as cremini, shiitake, oyster, and/or button
2 medium onions, sliced
3 cloves garlic, minced
6 medium tomatoes, seeded and chopped (about 3 cups)
3 medium green sweet peppers, cut into 1-inch pieces
1 1/2 cups dry Marsala or beef broth
1 6 ounce can tomato paste
3/4 cup pitted kalamata olives and/or green olives
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup snipped fresh oregano or marjoram
2 tablespoons snipped fresh rosemary
6 cups hot cooked Israeli couscous

Steps:

n a 6-quart Dutch oven cook chicken drumsticks and duck, half at a time, in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Remove chicken and duck, reserving drippings in the Dutch oven; set drumsticks aside. Cover and chill the duck portions in the refrigerator. Add mushrooms, onions, and garlic to drippings in pot. Cook and stir about 5 minutes or until vegetables are just tender. Return drumsticks to Dutch oven. Meanwhile, in a large bowl, combine tomatoes, sweet peppers, Marsala, tomato paste, olives, vinegar, salt, and black pepper. Pour over drumsticks in pot. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add duck; return to boiling. Reduce heat and simmer 25 to 30 minutes more or until poultry is tender. Just before serving, stir in oregano and rosemary. Serve stew with couscous. Makes 12 servings.