|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||76%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hunter’s chicken is a dish with roots in two European countries, France and Italy. In French, it is known as Chicken chasseur. The Italian version is called Pollo alla cacciatora. Traditionally it was prepared in the fall when hunters would bring home game meat and the mushrooms they foraged in the woods while hunting.
The combination of chicken, tomatoes, and mushrooms is excellent comfort food during the fall or winter.
This is a versatile recipe, ideally suited for for a family or weeknight dinner. Instead of using chicken leg quarters, feel free to use bone-in chicken breasts, chicken thighs, or a cut-up chicken in this recipe, and adjust the cooking time as needed.
For the mushrooms, you can either use one kind only, such as cremini mushrooms, or a combination of different mushrooms, such as button mushrooms and cremini.
To add additional flavors to the dish, take your cues from the French or Italian cuisine. The French dish uses shallots instead of onions, and some recipes adds thyme or tarragon. The Italian version—or better versions, as many regions in Italy have their own recipes—add garlic, rosemary, bay leaves, or chopped olives.
Serve this chicken dish with pasta, roasted potatoes, or, for an Italian-style dinner, with polenta. Or, to make it really easy, enjoy it with rustic bread to mop up the delicious sauce. For a hearty, complete meal, add a tossed salad.
Leftovers will keep in the fridge for three to five days. Slowly reheat them on the stovetop or in the microwave.
- 4 chicken leg quarters, about 3 pounds
- salt and pepper
- dried leaf thyme
- 1/4 cup extra-virgin olive oil or canola
- 1/4 cup onion (chopped)
- 8 ounces mushrooms (sliced)
- 1 clove garlic (minced)
- 1/3 cup dry white wine
- 1 can (14.5 ounces) tomatoes (diced)
- 1 cup chicken broth
- 3 tablespoons fresh parsley (finely chopped)
Gather the ingredients.
Sprinkle the chicken with salt, pepper, and thyme.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the chicken and cook, turning, to brown on all sides.
Remove the chicken from the pan and set aside. Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender.
Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.
Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.
Arrange the chicken on a platter, sprinkle with chopped parsley, and serve with oven roasted or baked potatoes or noodles.