CHICKEN & DUCK HUNTER STEW

CHICKEN & DUCK HUNTER STEW image

Number Of Ingredients 17

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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.