Ingredients

2 teaspoons plus 2 tablespoons  extra-virgin olive oil, divided 3   medium onions, finely chopped 2 cloves  garlic, minced 1/2 cup  all-purpose flour 12   bone-in chicken thighs (about 4 pounds), skin removed, trimmed 1 teaspoon  salt, divided 1/4 teaspoon  freshly ground pepper, plus more to taste 1 cup  dry white wine or vermouth 1 1/2 pounds  button mushrooms, halved or quartered, depending on size 4   plum tomatoes, chopped 1 cup  reduced-sodium chicken broth 2   bay leaves 2 teaspoons  chopped fresh rosemary or 3/4 teaspoon dried 1 1/3 cups  cornmeal 6 cups  cold water 1 teaspoon  salt 1 tablespoon  thinly sliced fresh basil

Description

Hunter’s Chicken Stew, Recipe

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