Hunter's Chicken Stew

This rich, earthy stew might just be the ticket to bring smiles on this rainy day!!
(serves 4)

4 T. unsalted Kerrygold* butter
1 4 lb. chicken, cut into 8 pieces
Kosher* salt and freshly* ground pepper
All-purpose flour, for dusting
1 large sweet* onion, thinly sliced
2 large shallots, sliced
2 large cloves of garlic, sliced
3/4 cup dry white wine
1 T. tomato paste
1 15 oz. can fire-roasted* diced tomatoes
1/2 cup low sodium* chicken stock
1/4 oz. dried porcini mushrooms, rinsed
2 thyme sprigs (I would use lemon thyme from my farm*)
1 bay leaf
1/2 lb. cremini mushrooms, halved
Chopped parsley, for garnish

In a large enameled cast-iron casserole, melt 2 T. of the butter. Season chicken with S&P and dust with flour. Add half of the chicken to the casserole and cook over med. heat, turning occasionally, until browned all over, about 7 mins. Transfer to a plate. Repeat with the remaining 2 T. of butter and chicken. Add the onion, shallots, garlic, and a generous pinch each of S&P to the casserole and cook over med. heat, stirring occasionally, until softened, about 5 mins. Add the wine and tomato paste and simmer until slightly reduced, 2 mins. Add the tomatoes, stock, porcini, thyme, and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover, and simmer over med. low heat until nearly cooked, about 25 mins. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 mins. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley, and serve with either roasted or garlic mashed* potatoes, and a crisp wedge salad*.

"When you're up, your friends know who you are. When you're down, you know who your friends are."

Try to stay dry today, and have FUN!!

Love,

MM