Hunter's Chicken With Tomatoes and Mushrooms

hunter's chicken
Serve this flavorful chicken with spaghetti or roasted potatoes. Diana Rattray
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: Serves 4
Ratings (5)

This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with pasta or roasted potatoes. I used chicken leg quarters, but feel free to use bone-in chicken breasts, chicken thighs, or a cut-up chicken in this recipe, and adjust the time as needed.

Add a tossed salad to make this a hearty, complete meal.

What You'll Need

  • 4 chicken leg quarters, about 3 pounds
  • salt and pepper
  • dried leaf thyme
  • 1/4 cup extra virgin olive oil or canola
  • 1/4 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1 clove garlic, minced
  • 1/3 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup chicken broth
  • 3 tablespoons finely chopped fresh parsley

How to Make It

  1. Sprinkle the chicken with salt, pepper, and thyme.
  2. Heat the oil in a large skillet or saute pan. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
  3. Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender. Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.
  1. Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.
  2. Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.

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