Hunter’s Chicken, a classic European dish also known as Chicken Chausseur in France and Chicken Cacciatore in Italy is a delicious stew of chicken pieces, onion, peppers, and mushrooms. This dish, simple enough to be a mid week treat, is sophisticated enough to be served as Sunday afternoon dinner.
The basic premise is to first saute the chicken pieces with the skin on, (I prefer to use thighs for both their flavor and cost), remove the skin while sauteing the vegetables, and then bring everything together to stew for about a half hour. Sauteing the chicken with the skin on will add flavor and protect the chicken from the heat of the pan, but then removing the skin will solve that ‘flabby skin’ problem that plagues stewed chicken dishes. I guarantee you won’t miss the skin.
Serve with mashed potatoes or other root vegetables.
- 3 lb chicken pieces (about 8 thighs)
- 2 tbsp olive oil (divided)
- 2 green or red peppers, one inch dice
- 1 large onion, 1/4 inch half slices
- 3 cloves garlic
- 8 ounces fresh mushrooms, halved or quartered
- 1 cup wine (white preferred, but red works)
- 1 tbsp flour
- 1 28oz can of diced tomatoes
- 1 tsp thyme
- 1 tsp rosemary
- Parsley for garnish
- Rinse and pat dry the chicken parts with paper towel. Liberally season with salt and pepper and saute in a med-high heat pan using 1 tbsp of oil for about 10 minutes total time. Chicken will be cooked on the outside, but still raw in the center. Remove and when cool remove chicken skin.
- Turn heat down to medium-low, pour off all but about 1 tbsp of chicken fat and add second tbsp of olive oil. Saute peppers for about 5 minutes, stirring to keep from burning. Add onions and saute for another five minutes. During the last minute add the garlic.
- Add flour and toss to coat. Pour in wine and scrape any stuck bits on the bottom of the pan. Add mushrooms, tomatoes, thyme and rosemary. Turn heat to medium and bring to a boil. Add chicken pieces, reduce heat and cover the pan for about 25-30 minutes.