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- Hunter Chicken Stew with Mushrooms & Tomatoes
- Adapted from Chef Jason Stratton, Muir Glen 2010 Reserve Tomato Vine Dining Tour
- 2 T olive oil, plus more as needed
- 4 lbs bone-in, skin-on chicken pieces, preferably mix of dark and white meats
- 1/2 cup potato starch
- salt and pepper to taste
- 3/4 lb mix of wild mushrooms, sliced (I used crimini and shitake as that is what I have locally)
- 4 oz tasso ham, diced
- 2 medium onions, diced
- 1 sweet bell pepper, diced
- 1 large carrot, diced
- 6 cloves of garlic, minced
- 4 bay leaves
- 1 T minced fresh rosemary needles
- 1 t smoked Spanish paprika
- 1 can (14.5 oz) Muir Glen fire roasted tomatoes
- 1 1/2 cups white wine
- 32 oz chicken stock, preferably low sodium
- 1-4 T apple cider vinegar, to taste
View Full Recipe at The Spiced Life
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