Hunter's Chicken With Tomatoes and Mushrooms

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 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—button mushrooms and cremini would work well.

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 add thyme or tarragon. There are many regions in Italy that have their own versions and recipes incorporating 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.