Hunter's Chicken Stew

• 2 teaspoons olive oil, extra-virgin
• 2 each bay leaves
• 1 cup chicken broth, low salt
• 4 each italian plum (roma) tomatoes italian plum, ripe
• 1 1/2 pounds mushrooms button, or a variety of your favorite
• 1 cup vermouth or dry white wine
• 1/4 teaspoon black pepper fresh ground
• 1 teaspoon salt diveded
• 4 pounds chicken thighs, boneless, skinless about 12, skinned removed, trimmed
• 1/2 cup flour, all-purpose
• 2 cloves garlic minced
• 3 medium onions finely chopped
• 2 tablespoons olive oil, extra-virgin divided
• 1 tablespoon basil finely chopped, optional

1. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat.
2. Add onions and cook until almost soft, then add garlic and cook for another 2 minutes or so.
3. Move onions to a plate and set aside.
4. Place flour on a plate or shallow dish, season with salt and pepper.
5. Dredge the chicken in the flour, shaking off any excess.
6. Brown the chicken in two batches using one tablespoon of oil each.
7. About 2 minutes per side.
8. Set the chicken aside on another plate.
9. Add wine to the Dutch oven and scrape up any brown bits.
10. Add mushrooms, tomatoes, broth, bay leaves, rosemary.
11. Return the onions back to the pan.
12. Bring to a boil.
13. Add chicken along with any accumulated juice, and gently mix in.
14. Reduce heat and simmer on low stirring once or twice for an hour.
15. Remove the chicken to a plate and tent with aluminum foil.
16. Bring the liquid in the pan to a boil and reduce until the mixture thickens to your preference.
17. Return chicken, mix in and let stand for 5 to 10 minutes.
18. Season with salt and pepper to taste and serve with basil sprinkled on top.

olive oil, bay leaves, chicken broth, italian plum, mushrooms button, white wine, black pepper, salt, chicken thighs, flour, garlic, onions, olive oil, basil

Taken from recipeland.com/recipe/v/hunters-chicken-stew-47891 (may not work)