Italian Mixed Meat Stew

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Scottiglia is a centuries-old Maremma hunter's stew from southern Tuscany, traditionally simmered with whatever meats were at hand — most often rabbit, chicken, and pork — slow-braised with tomatoes, red wine, and rustic herbs. Each bite captures the deep, soulful flavors of the Tuscan countryside in one hearty, satisfying pot.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 25 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 10 mgVitamin C
• 175 mcgVitamin A

Ingredients

For the meats

• 1.5 lb rabbit, cut into serving pieces
• 1 lb bone-in chicken thighs, skin on
• 1 lb pork shoulder, cut into 1.5-inch cubes
• Kosher salt and freshly ground black pepper, to taste

For the stew base

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 3 tbsp double-concentrated tomato paste
• 1 cup dry red wine, such as Chianti
• 1 cup tomato passata or crushed tomatoes
• 4 cups chicken or beef stock
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 fresh sage leaves
• 1/2 tsp red pepper flakes (optional)

To finish

• 1/4 cup fresh flat-leaf parsley, chopped
• Grated zest of 1 lemon (optional)
• Crusty country bread or soft polenta, to serve

Directions

1. Pat all the meats dry and season generously with salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Working in batches to avoid crowding, sear the rabbit pieces until deep golden brown on both sides, about 3-4 minutes per side. Transfer to a platter and repeat with the chicken thighs, then the pork cubes.
3. Pour off all but 3 tablespoons of fat from the pot. Reduce heat to medium, add the onion, carrots, and celery, and cook, stirring occasionally, until softened and lightly golden, 6-8 minutes.
4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and brick-red. Pour in the red wine, scraping up all the browned bits from the bottom of the pot, and simmer for 4-5 minutes to reduce slightly.
5. Add the passata, stock, bay leaves, rosemary, sage, and red pepper flakes. Return all the seared meats and any juices to the pot. Bring to a gentle boil, then cover, reduce heat to low, and simmer for 90 minutes, stirring every 20 minutes, until the meats are fork-tender.
6. Uncover and simmer for another 15-20 minutes to thicken the sauce to a rich, spoon-coating consistency. Remove and discard the herb stems and bay leaves.
7. Skim any excess fat from the surface, then taste and adjust seasoning with salt and pepper. Stir in the parsley and lemon zest if using.
8. Ladle the stew into warm bowls and serve immediately with crusty bread for dipping or a spoonful of soft polenta alongside.

Cook’s Notes

• For the most authentic result, marinate the rabbit overnight in red wine, garlic, rosemary, and a bay leaf before searing.
• Bone-in, skin-on meats add far more flavor and body to the braise — resist the urge to swap them all for boneless cuts.
• If rabbit is hard to find, replace it with an extra 1.5 lb of chicken thighs; the stew will still be deeply satisfying.
• Scottiglia tastes even better the next day, once the braising juices have fully penetrated the meats — make it a day ahead when you can.
• Serve with toasted Tuscan bread rubbed with a halved garlic clove to soak up every drop of the savory pan sauce.

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