Braised Hunter’s Chicken

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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

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Ingredients

  • 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)
  • Flour

Recipe

Pre-heat oven to 325

  1. 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.
  2. 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.
  3. Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
  4. Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
  5. Serve on top of polenta, wild rice, or mashed potatoes.
Pork tenderloin ragu over polenta

Pork and Mushroom Ragu over Polenta

Pork tenderloin ragu over polenta

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Pork tenderloin ragu over polenta

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Chickie and Pete’s is a local restaurant that started in the late 70’s and has grown to include locations in all the city’s stadiums, Philadelphia International Airport, southern New Jersey and more. It sounds like a chain and out-of-towners grow even more perplexed by the fact that these “crab” fries don’t even contain crab. Despite this obvious omission, for locals they are synonymous with hot summer nights watching the Phils and cool fall afternoons with the Eagles. That being said, if you are not from Philly and you saw ES  put up a recipe about sprinkling some Old Bay on french fries, I know we would get even more complaints than we do about our potty mouths. So, here’s my updated take, with some much needed crustacean added in.

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