Braised Hunter Style Chicken

Garlic, mushrooms, stewed tomatoes, tomato paste, and herbs combine to make the sauce for this chicken main dish recipe.

Braised Hunter Style Chicken
40 mins
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  • 3 pounds meaty chicken pieces (such as breasts, thighs and legs), skinned
  • Kosher salt or salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 ounces button mushrooms, sliced
  • 1 1/2 cups chopped onions
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine or chicken broth
  • 2 tablespoons tomato paste
  • 1 14 ounce can stewed tomatoes
  • 1 tablespoon finely chopped fresh thyme or 1 tsp. dried thyme, crushed
  • 1 bay leaf
  • 1 tablespoon chopped Italian parsley
  • 1 - 2 tablespoons lemon juice
Preheat oven to 350 degrees F. Season chicken with kosher salt and freshly ground black pepper. In a 12-inch oven-proof skillet with lid cook chicken in hot oil for 10 minutes or until light brown,turning to brown evenly. Drain and reserve 1 tablespoon of the drippings. Remove chicken and set aside.
In the same skillet cook the mushrooms, onions, and garlic in reserved drippings until tender. Stir in wine and tomato paste. Cook and stir for 1 to 2 minutes or until most of the liquid has evaporated. Stir in stewed tomatoes, thyme, and bay leaf. Arrange chicken pieces on the tomato mixture. Season chicken with additional kosher salt and freshly ground black pepper. Bring mixture to boiling over medium heat.
Cover and bake for 25 to 30 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for legs and drumsticks).
To serve, arrange chicken on a platter; spoon sauce over. Sprinkle with parsley and drizzle with lemon juice. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 281, Fat, total (g) 10, chol. (mg) 92, sat. fat (g) 2, carb. (g) 11, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 6, pro. (g) 32, vit. A (IU) 194, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 278, Potassium (mg) 620, calcium (mg) 50, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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