Hunter's Chicken With Tomatoes and Mushrooms

Serve this flavorful hunter's chicken with spaghetti or roasted potatoes. Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
1023 Calories
60g Fat
20g Carbs
95g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 1023
% Daily Value*
Total Fat 60g 76%
Saturated Fat 15g 73%
Cholesterol 285mg 95%
Sodium 659mg 29%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Protein 95g
Calcium 160mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with pasta or roasted potatoes. I used chicken leg quarters, but feel free to use bone-in chicken breasts, chicken thighs, or a cut-up chicken in this recipe, and adjust the time as needed.

Add a tossed salad to make this a hearty, complete meal.


  • 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)

Steps to Make It

  1. Sprinkle the chicken with salt, pepper, and thyme.

  2. Heat the oil in a large skillet or saute pan. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.

  3. 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.

  4. 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.

  5. Arrange the chicken on a platter, sprinkle with chopped parsley, and serve with oven roasted or baked potatoes or noodles.