🤍This flavorful hunters chicken stew is ready in just over an hour. This is my favorite way to make hunters stew and it always comes out perfect.
More chicken stews you may enjoy include my French chicken stew and the ever popular Moroccan chicken stew.
✔ Main Ingredients Notes
The full list of ingredients, detailed instructions, and the recipe notes for hunters stew are included in the recipe card below.
- Marinara Sauce: Using a jar marinara makes this recipe extra easy, Classico makes a a pretty good tomato basil sauce that works well. If you want to make your own marinara check out my slow cooker marinara sauce recipe posted on my sister blog, A Weekend Cook.
- Chicken: Use flavorful chicken thighs, just season and brown
- Vegetables: Onions, green and/or red peppers, and carrots are used for this recipe. You can also add baby red potatoes.
- Garlic: Fresh garlic is best, but you can use a garlic paste with no noticeable difference. I like the chunky garlic version from Gourmet Garden.
- Red Wine: I use whatever I have open or plan on drinking with the meal. You can omit the wine and substitute chicken broth.
- Olives: Black ripe olives or a Greek Kalamata. I buy just what I need from the olive bar at my local grocery store.
- Mushrooms: I use fresh mushrooms when handy but good quality canned or jar mushroom works just as well.
📖How to Make This Stew Recipe
Storing Leftovers
If you have any leftovers let the stew cool down and store in a covered container in the refrigerator for up to 2 days
Hunters Chicken Stew
A rustic and hearty hunters chicken stew, also known as chicken cacciatore. The marinara and olive meld together for a flavorful sauce.
Estimated Cost Per Serving $4.12
Ingredients
- 2 tablespoons olive oil
- 4 chicken quarters
- ½ onion chopped
- 1 green pepper sliced thin
- 2 carrot sliced
- 1 (20-ounce) jar marinara sauce
- ¼ cup dry red wine
- ¼ cup olives
- ½ cup mushrooms sliced
Instructions
- Heat the oil in the dutch oven over medium-high heat. Lightly salt and pepper the chicken and brown the chicken quarters on all sides. Transfer the browned chicken to a plate and set aside. Add the green peppers, onions, and carrots to the bottom to the dutch oven, and cook for 2-3 minutes.
- Add the marinara sauce and wine. Cover and cook on low for 1 hours. Stirring occasionally.
- Add the mushrooms and olives. Cover and continue cook on for an additional 20 minutes. Check the chicken is fully cooked and reaches an internal temperature of 170° F.
Notes
The sauce has a nice consistency but if you want an extra thick sauce mix cornstarch and water to form a past and add to the sauce.
if you are short on time then use a precooked chicken.
SERVING SUGGESTION:
Serve as is with a side of fresh bread or serve over a bed of noodles.
STORING LEFTOVERS:
If you have any leftovers, store the stew in a covered container in the refrigerator for up to 2 days.
Nutrition
Calories: 268kcal | Carbohydrates: 10g | Protein: 22g | Fat: 13g | Sodium: 425mg | Fiber: 2g | Sugar: 5g
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