Recipe Product Tags
Our Farm Store & Cider Mill is OPEN to the public! DAILY 9-6!

• Apples!
• Hot Apple Cider Donuts!
• Pick Your Own Pumpkins
• Mums, Specialty Gourds
• Grass Fed Beef
• All-Natural Heritage Pork 
• All-Natural Chicken
•'Beyond Organic' Vegetables

• Raw Milk, Raw Honey, Maple Syrup

We take credit cards...


What we do… 'beyond organic'… isn't the easy way, or the low-cost way, but we think it's better for the animals, better for the planet, and results in better tasting and healthier products for our customers.
Hot, Fresh Apple Cider Donuts made daily! Raw Apple Cider, Apples and more!
Make Your Own Hard Apple Cider from our Fresh RAW Apple Cider!
Fall Family Photos and Fun at Devon Point Farm Woodstock CT
Raw Apple Cider, Make Your Own Hard Apple Cider
Pick Your Own Pumpkins, Pumpkin Patch, Gourds, Mums, Indian Corn and More Fall Decorating
Cinderella Pumpkins, Pie Pumpkins, Specialty Gourds
Stacking Pumpkins, Specialty Gourds and Pumpkins and our Pick Your Own Pumpkin Patch

<< Back

Hunter's Chicken Stew

1 oz dried wild mushrooms

2 cups warm water

6 to 7 pound free-range Heritage chicken, cut in pieces, skin removed

pinch each sea salt & coarse ground black pepper

2 tbsp olive oil

3 large onions, thickly sliced

2 large green peppers, cut into chunks

7 to 8 cloves of garlic, finely chopped

pinch of red pepper flakes

1 pound assorted fresh mushrooms, trimmed & cut into bite size pieces

1 cup dry white wine or chicken stock

7 cups fresh tomatoes, peeled & chopped or 2 28oz cans plum tomatoes

2 tbsp fresh oregano, chopped or 1/2 tsp dried

4 tbsp fresh basil, chopped or 1 tsp dried

4 tbsp fresh parsley, chopped or 1 tsp dried

1. Soak dried mushrooms in warm water for 20 minutes. Strain & reserve liquid from mushrooms. Rinse mushrooms and chop. Set aside.                                                                                         2. Pat chicken dry and season with sea salt & pepper.                                                                    3. Brown chicken pieces in olive oil, in large cast iron skillet or dutch oven. Remove chicken when browned and set aside.                                                                                                               4. Using same pan, return to heat. Add onion, garlic & hot pepper flakes, cook gently until onions are wilted. Add green pepper and fresh mushrooms, cook for an additional 5 minutes.                            5. Add wine, reserved mushroom liquid, dried mushrooms, stir well & add chicken.                          6. Cook uncovered, until liquid has reduced by half. Add tomatoes, cover and simmer gently for about 30 minutes.                                                                                                                                7. If sauce is too thin, remove chicken and mushrooms and continue cooking until desired consistency. Add herbs, return chicken and mushrooms. Serve over rice with some sauteed greens.

Serves 12.