Hunter's Chicken
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
I use boneless thighs in this recipe, since they break up nicely in the sauce. However, you could use whatever chicken parts you wish, even whole, bone-in parts. The recipe will be slightly different in texture depending on what you choose, but will taste the same!
Ingredients
  • 1 lb chicken parts (I prefer boneless thighs)
  • tapioca or arrowroot flour (enough to dredge the chicken in)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup white wine
  • 1 cup chicken stock
  • small can tomato paste
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 bay leaf
  • ½ tsp marjoram
  • 1 tsp basil
  • ½ cup sliced mushrooms
  • oil for cooking
Instructions
  1. Dredge the chicken parts in arrowroot or tapioca flour until completely covered.
  2. Put enough oil to cover the bottom of a wide pot or dutch oven, and heat over medium-high until very hot. Place the chicken parts in the pot and sautee for a few minutes, then flip to the other side.
  3. Add in the onions, garlic, wine, chicken stock, tomato paste, and spices and stir.
  4. Turn heat down and simmer for 45 minutes.
  5. After 45 minutes, add in the mushrooms and cook for another ½ hour.
  6. Serve over pasta.
Recipe by Hold The Sugar at http://holdthesugar.mcclearyfamily.com/hunters-chicken/