Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.
Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.
Braised Hunter’s Chicken
- Boneless, skinless chicken thighs
- Salt & Pepper
- Olive Oil
- 1 Onion (diced)
- 3 Carrots (diced)
- 2 Cups Red Wine
- 2 Cups Chicken Broth
- 1 Large Tomato (diced)
- 1 Cup Sliced Baby Bella Mushrooms
- 2 Sprigs Thyme
- 2 Sprigs Rosemary
- 5 Cloves of Garlic (chopped)
Pre-heat oven to 325
- Season chicken thighs and dredge in flour. Add olive oil to a dutch oven and brown on all sides on high heat. Remove chicken thighs.
- Reduce the heat to medium and add onions, carrots, and garlic, cooking 2-3 minutes. Pour in the vino, scrape and stir the bottom of the pan.
- Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
- Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
- Serve on top of polenta, wild rice, or mashed potatoes.