Whether you call it Hunter Style Chicken, Chicken Chasseur or prefer Chicken Cacciatore, this delicious seemingly forgotten dish just doesn’t get the fanfare it deserves.
In days of yore, this meal was prepared with whatever wild game a hunter could harvest – rabbit, quail, ducks and even boar, but over time chicken became the norm – and what makes this rustic and simple to prepare dish so special is it can be served in an intimate setting, family style from the pan or platter or even shared across a picnic table – it just works.
This is a comfort food, a braise and like most braises, there is no shortage of recipes. This creation is terrific and will take you a little over an hour to prepare start to finish. I promise you will not be disappointed.
Hunter Style Chicken goes well with roasted finger or baby potatoes, your favourite tossed salad and garlic toast (our homemade sourdough baguettes too). It also goes nicely with your favourite Merlot.
Bon appetit!
Serves 4 to 6 people.
Ingredients
- 8 pieces of chicken, trimmed of excess skin and fat – we prefer thighs but any combination of drums and thighs to your preference
- ¾ can of diced tomatoes – use a spiced version (chili spiced) or spice up your own for more zest
- ½ cup dry white wine – any dry white will work, we always have a Pinot on hand
- ¾ cup sliced and chopped onions – shallots are best but use what you have
- 450g or 18 to 20 mushrooms coarsely chopped – any mushroom or combination of mushrooms will work but cremini mushrooms hold their meaty texture in a braise
- 3 to 4 good sized cloves of garlic chopped
- 1 TBSP of finely chopped jalapeno pepper or chile peppers (optional)
- 15 or so whole pitted black olives
- ¼ cup of your favourite herb to top off – parsley, basil or tarragon if you can find it (If you haven’t tried tarragon before it is great with chicken or fish adding a distinctive licorice like hint of flavour)
- 1 TBSP Worcestershire Sauce
- 2 TBSP flour
- 2 TBSP olive oil
- Salt and pepper for seasoning the chicken
Method
Step 1: Searing the chicken – a good sear is important in any braise
- Season the chicken on all sides
- Add 2 TBSP of olive oil to a large sauce pan and heat
- Sear the chicken (medium high heat) each side until golden brown – about 3 minutes per side
- Sprinkle flour around the sauce pan, turning chicken to remove from top (flour will thicken the sauce)
- When finished leave chicken skin side up
Step 2: Add the Ingredients
- Add the onions and garlic allowing to cook for 2 minutes
- Add the tomato and wine, let simmer for 2 minutes
- Add the mushrooms, black olives, jalapeno and Worcestershire
- Evenly mix everything and bring to a light simmer
- Lid on, turn heat to low and simmer for 40 minutes
Step 3: Plate & top with herbs
- Add herbs and lightly mix (reserve some to top the plated serving or platter)
- If using tarragon, only add to the top of the plated tray or serving
- Plate onto a platter and top with remaining herbs
Enjoy……………..
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