Hunter’s chicken is found across Northern Italy, often known as cacciatore, with many variations.

This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes.

It’s also delicious served over egg noodles.

a recipe photo of the Hunter’s Chicken Stew

Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman

Add onions; cook, stirring occasionally, for 5 minutes.

Using a slotted spoon, transfer the onions to a bowl; set aside.

Remove the pot from the heat.

overhead view of all ingredients on a countertop, some in bowls and cups

Rachel Marek

Place flour in a shallow dish.

Sprinkle chicken with 1/2 teaspoon salt and pepper.

Dredge the chicken in the flour.

one bowl with raw chicken thighs, another bowl with flour mixture and coated chicken

Rachel Marek

Gently shake off any excess.

Heat 1 tablespoon oil in the Dutch oven over medium-high heat.

Transfer to a plate.

overhead view of chicken browning in a pot and a plate with more browned chicken

Rachel Marek

Repeat with the remaining 1 tablespoon oil and chicken.

Stir in mushrooms, tomatoes, broth, bay leaves and rosemary.

Return the reserved onions to the pan.

overhead view of veggies, spices and herbs in a pot

Rachel Marek

Add the chicken and any accumulated juices, making sure each piece is partially submerged.

Bring to a simmer, then reduce heat to medium-low.

Meanwhile, combine cornmeal, water and salt in a large saucepan.

overhead view of stew without chicken simmering

Rachel Marek

Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes.

Remove from the heat and let stand, covered, while you finish the stew.

Remove the chicken to a plate and tent with foil to keep warm.

overhead view of chicken on a plate and a hand with tongs holding a piece of chicken over stew pot

Rachel Marek

Skim or blot any visible fat from the surface.

Season with the remaining 1/2 teaspoon salt and pepper to taste.

Return the chicken to the pan.

overhead view of cooked polenta in a pot

Rachel Marek

Gently stir in basil.

Serve the stew over the polenta.

To make ahead

Make polenta (Step 5) up to 1 hour before serving.

Prepare stew through Step 6, cover and refrigerate for up to 1 day.

Reheat stew and stir in basil (Step 7).

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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