Hunter’s Chicken Stew
Hunter's Chicken Stew
Serves 4
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 fresh rosemary
3 garlic, (1 crushed, 2 sliced)
1 Chianti, (750 ml)
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 28-ounce can plum tomatoes, crushed gently
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.
Firehouse Chicken Stew
Firehouse Chicken Stew
Serves 24
1 1/2 cups all-purpose flour
Coarse salt and freshly ground black pepper
8 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 cup extra-virgin olive oil
3 yellow onions, chopped
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
6 large carrots, peeled and cut into 1/4-inch slices
6 celery stalks, cut into 1/4-inch slices
10 garlic, chopped
6 large sprigs fresh thyme
3 dried bay leaves
2 12-ounce bottles brown ale, such as Newcastle
4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1 pound okra, stemmed, and cut into 1/4-inch slices
12 cups canned low-sodium chicken stock
2 28-ounce cans peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, (about 6 ears)
2 teaspoons crushed red pepper flakes
1 1/2 cups milk
1 cup coarsely chopped flat-leaf parsley
Juice of 1 lemon
Hot sauce, for serving (optional)
In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper. Add the chicken, and toss well to evenly coat. Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot. Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes. Using a slotted spoon, transfer chicken to a large bowl. Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper. Cook, stirring frequently, until softened, about 8 minutes. Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon. Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil. Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth. Stir mixture into the stew and return to a simmer. Cook until very thick, 2 to 3 minutes. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired.
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