Great Grandma’s Hunters Chicken

My go to cut of chicken is either thighs or the whole bird, so much better than plain old chicken breasts. The meat stays so much juicier and there is a lot more flavor. Hunter’s chicken is an adaptation of one of the recipes in my families cookbook.

Easy to make and so delicious! It is one of those heart winter meals and the story in the cookbook to go along with the recipe is that my Great Grandmother would make this after all the boys had come in from hunting to warm them up and get some food in their bellies. More than 70 years ago when she was making this recipe she would have the chicken right from the farm, fresh vegetables from their garden and a huge cast iron pot that was very well seasoned. She would change up the vegetables depending on what was in season and instead of wine she used a mixture of water and stock. But don’t skip the wine, it add such a nice flavor to the dish and the marinade is so easy to make and worth the time.

Your whole house smells amazing as this is baking away! Since this pretty time consuming to cook this makes a great Sunday Night Dinner with a bottle of wine and some time to relax after. Rich, hearty and pretty darn tasty.

Hunters Chicken   Author: A Fit and Spicy Life Serves: Serves 4 Prep time: 20 mins Cook time: 1 hour 20 mins Total time: 1 hour 40 mins Print   Ingredients

• 2lbs chicken thighs
• Salt/Pepper
• 3 cloves garlic, minced
• 1 tsp sage
• ½ bottle dry white wine, plus ¾ cup
• 4 tbsp flour
• Olive Oil
• ½ tsp crushed red pepper flakes (reduce if you don't want it too spicy)
• 2 14½ ounce cans diced tomatoes, drained
• 2 cups sliced mushrooms
• 2 cups chicken stock

Instructions

1. In a large plastic bag, place the chicken thighs, garlic, sage and half of the bottle of wine. Marinate at least 4 hours or overnight.
2. Preheat the oven to 350
3. Remove the chicken from the marinade. Dust with flour,
4. Heat the olive oil in a large dutch oven and brown the chicken 5 minutes per side, Until all chicken has been browned.
5. Add ¾ cup wine and stir to loosen the brown bits. Boil for 5 minutes, allowing the liquid to reduce by half.
6. Stir in tomatoes, mushrooms and chicken stock. Return the chicken to the pan and stir to combine.
7. Bake for 45 minutes with the cover on, and for an additional 20 minutes with the cover off.
8. Serve with sauce and tomato mixture.

3.2.2925