Chicken Hunter’s Style

introduction

This Chicken Hunter’s Style is a warm, simple dish with tender chicken, mushrooms, peppers and a rich tomato-wine sauce. It cooks slowly so the flavors blend and the chicken gets very soft. If you like quick chicken ideas, try this easy 15-minute garlic butter chicken bites for a faster meal.

why make this recipe

Make this recipe when you want a comforting, full-flavored dinner that is easy to cook. It uses common ingredients and gives you a hearty sauce to spoon over pasta or polenta. The long simmer makes the chicken tender and the sauce deep and savory.

how to make Chicken Hunter’s Style

1. Heat a pan over moderate heat and add olive oil.
2. Season the chicken pieces with salt and pepper. Add half the chicken, skin side down, and cook until the skin is browned and crispy. Turn and cook another 5 minutes. Remove to a plate. Repeat with remaining chicken in small batches. Keep 1 tablespoon of the drippings in the pan.
3. Add the mushrooms, chopped onion, and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the veggies brown and their moisture evaporates.
4. Add the crushed red pepper flakes and minced garlic. Sauté until fragrant, about 30 seconds. Stir in the flour and cook while stirring for a few minutes to remove the raw flour taste.
5. Stir in the diced tomatoes (do not drain), white wine, tomato paste, Parmesan rind, bay leaves, thyme, chopped red bell pepper, and oregano. Mix well.
6. Remove the skin from the chicken and discard it. Add the skinless chicken pieces to the pan, pressing them into the sauce so they are covered.
7. Bring the pan to a boil, then cover and lower the heat to a gentle simmer. Cook until the chicken is tender, about 40–45 minutes.
8. Halfway through cooking, move or flip the chicken pieces to help them cook evenly.
9. When done, remove and discard the bay leaves and Parmesan rind. Taste and add salt and pepper if needed.
10. Garnish with fresh chopped coriander (cilantro). Serve over hot cooked spaghetti or polenta.

Ingredients :

3 lbs bone-in, skin-on chicken thighs, 1 large onion (finely chopped), 8 oz sliced fresh mushrooms, 2 tbsp all-purpose flour, 1 cup dry white wine, 1 tbsp fresh thyme (or 1 tsp dried thyme), 1 can diced tomatoes (do not drain (about 14.5 oz)), 3 cloves garlic (minced), 1 large red bell pepper (ribs and seeds removed, chopped), ½ tsp crushed red pepper flakes, 2 tbsp tomato paste, 3 bay leaves, salt and pepper, 1 small Parmesan rind, 1 tsp dried oregano, 1 tbsp olive oil

Directions :

Heat a pan over moderate heat and add olive oil. Season the chicken pieces with pepper and salt. Then add half of the chicken and cook skin side down, till browned and crispy., Turn the chicken pieces over and cook for another 5 minutes. Then remove to a plate and keep browning in small-batches till chicken is browned. Reserve 1 tbsp of the drippings in the pan., Add the mushrooms, onions and a pinch of salt into the pan with the reserved drippings. Cook medium-high-heat till the veggies start to brown and the moisture disappears., Add red pepper flakes and garlic to the pan and then sauté till aromatic for 30 seconds. Stir in the flour and cooking and stirring for a few minutes., Then add tomatoes, wine, tomato paste, parmesan rind, bay leaves, thyme, red bell pepper and oregano., Remove skin from the chicken and discard and then add the skinless chicken pieces to the pan, pressing down them to the sauce so that they are covered. Bring to a boil, cover and lower the heat to reduce. Simmer till the chicken is tender for 40-45 minutes., Halfway through cooking, then move the chicken pieces around or flip them over to ensure even cooking., Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if necessary., Garnish with fresh chopped coriander leaves. Serve over hot cooked spaghetti or polenta.

how to serve Chicken Hunter’s Style

Serve the chicken and sauce hot over spaghetti, polenta, or mashed potatoes. Spoon plenty of sauce on top. Add a green salad or steamed vegetables on the side for balance. Sprinkle extra fresh herbs or grated Parmesan if you like.

how to store Chicken Hunter’s Style

Cool the dish to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat until warm. You can freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Chicken Hunter’s Style

• Brown the chicken well in batches. This gives the sauce more flavor.
• Keep one tablespoon of drippings in the pan for the vegetables. It adds taste.
• Do not skip the Parmesan rind; it adds a nice umami depth.
• Use a dry white wine you would drink — it makes the sauce better.
• Check salt at the end after the sauce reduces, then adjust.

variation (if any)

• Use bone-in chicken breasts instead of thighs, but cook until fully tender.
• Add sliced carrots or celery with the onions for more vegetables.
• For a spicier dish, add more crushed red pepper flakes.
• Swap white wine for chicken stock if you prefer no alcohol.

FAQs

Q: Can I use boneless chicken?
A: Yes. Use boneless pieces but watch the cooking time. They may cook faster and can dry out if overcooked.

Q: Do I have to use wine?
A: No. You can use chicken stock instead. Wine adds brightness, but stock works fine.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken and vegetables first, then add all to a slow cooker with the sauce. Cook on low for 4–6 hours.

Q: How do I know the chicken is done?
A: The chicken should be tender and easy to pull with a fork. Internal temperature should reach 165°F (74°C) if you use a thermometer.

Q: Can I skip the Parmesan rind?
A: You can, but the rind adds savory flavor. If you skip it, you may want a little extra tomato paste or seasoning.

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