Italian Hunter's Stew

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Italian Hunter's Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
334
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein12.75 g(13 %)
Fat20.35 g(18 %)
Carbohydrates19.3 g(13 %)
Sugar added0 g(0 %)
Roughage3.99 g(13 %)
Vitamin A74.45 mg(9,306 %)
Vitamin D0.39 μg(2 %)
Vitamin E2.73 mg(23 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.54 mg(49 %)
Niacin10.67 mg(89 %)
Vitamin B₆0.44 mg(31 %)
Folate38.06 μg(13 %)
Pantothenic acid2 mg(33 %)
Biotin7.31 μg(16 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C21.62 mg(23 %)
Potassium1,021.29 mg(26 %)
Calcium91.88 mg(9 %)
Magnesium53.26 mg(18 %)
Iron3.62 mg(24 %)
Zinc1.73 mg(22 %)
Saturated fatty acids2.87 g
Cholesterol26.79 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
Garlic cloves (roughly chopped)
1 teaspoon
1
organic lemon (juiced and zest grated)
4 sprigs
rosemary (chopped)
5 tablespoons
1
prepared chicken approx. 1.2 kg (2 1/2 lb), broken into pieces
1 cup
4 tablespoons
1 teaspoon
2
Sardine (from a jar or tin, finely chopped)
2 tablespoons
Caper (from a jar, finely chopped)
4 tablespoons
black Olives (chopped)
11 ounces
Mushrooms (sliced)
1 ⅔ cups
Garlic Bread (to serve)
Basil leaves (chopped, to garnish)

Preparation steps

1.
Place the garlic, peppercorns, lemon zest and half the rosemary in a mortar and grid finely. Stir in 2 tbsp oil and half a tsp sea salt. Rub the chicken with this marinade and then cover and allow to rest for approx. 1 hour.
2.
Heat 3 tbsp oil in a pan and fry the chicken on all sides for approx. 10 minutes until golden brown. Brush with the remaining marinade, quench with the wine and bring to the boil. Then add 4 tbsp tomato puree, lemon juice and the stock.
3.
Mix together the sardines, capers and olives and then add to the chicken along with the mushrooms and 400 g tomato puree. Braise without a lid for approx. 30 minutes. Season with salt and ground black pepper and then garnish with chopped basil leaves and the remaining rosemary and serve with the garlic bread.