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Chicken And Duck Hunter Stew

Ingredients

• 12 chicken drumsticks, skinless (3 pounds)
• 3 skinless, boneless duck breast halves, quartered
• 1/4 cup olive oil
• 3 cups assorted sliced mushrooms
• 2 medium onions, sliced
• 3 cloves garlic, minced
• 6 medium tomatoes, seeded and chopped (3 cups)
• 3 medium green sweet peppers, cut into 1-inch pieces
• 1 1/2 cups dry Marsala or beef broth
• 1 6-ounce can tomato paste
• 3/4 cup pitted kalamata olives and/or green olives
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup snipped fresh oregano or marjoram
• 2 tablespoons snipped rosemary
• 6 cups hot cooked Israeli couscous or couscous

Directions

1. In a Dutch oven cook chicken and duck, half at a time, in hot oil 15 minutes, turning to brown evenly.
2. Remove chicken and duck, reserving drippings in the Dutch oven.
3. Cover and chill duck portions in the refrigerator.
4. Add mushrooms, onions, and garlic to drippings in pot and cook and stir 5 minutes.
5. Return chicken to Dutch oven.
6. Meanwhile, in a bowl, combine remaining ingredients except oregano, rosemary and couscous.
7. Pour over drumsticks in pot.
8. Simmer, covered, for 20 minutes.
9. Add duck and return to boiling.
10. Reduce heat and simmer 25 to 30 minutes.
11. Just before serving, stir in oregano and rosemary.
12. Serve stew with couscous.

Attribution