Hunter’s Chicken Stew

Hunter’s Chicken Stew

One of my favorite parts of a celebration is the food.   Even though warm weather is upon us, this hearty stew is still a delicious dinner or potluck dish.


  • 2 lbs. Chicken stew meat
  • 1 1/2 quarts Brown poultry stock
  • 1 Sachet
  • 1 Cup Tomato concasse’
  • 2 Cups Mirepoix, cut small
  • As needed Brown roux
  • 1 cup White wine
  • Salt and pepper to taste
  • Olive oil for sauteing
  • Garnish – Cooked baby carrots, cooked pearl onions, cooked celery root Parisianne cut, sauteed wild mushrooms.

Here are the preparation steps:

  1. Season the chicken meat, heat a stew pot with some clarified butter and brown the chicken
  2. Add wine and deglaze, add the stock and sachet and simmer until the chicken is tender…about 20 to 30 minutes.
  3. Remove the chicken and reserve
  4. Stir in the stock
  5. In a separate pot, heat some more butter and saute the mirepoix until it begins to caramelize
  6. Add the tomato and pince
  7. Add the strained stock and bring to a simmer
  8. Begin to incorporate the roux in small amounts until you get desired consistency
  9. Simmer for 20 minutes
  10. Return chicken to the sauce and reheat.  Adjust the seaoning
  11. Add the precooked garnish
  12. Serve with steeped cous cous

Recipe Credit:  Chef Gabriel Schoolcraft College