Hunter's Chicken
By OcadoLife
Published on 17 February 2023
This Hunter’s Chicken is MasterChef
winner Lisa Faulkner’s take on a rewarding Italian dish that happily bubbles
away in the oven. The chicken is cooked in a reduced chasseur sauce of
tomatoes, mushrooms, onions and carrots. The recipe serves eight people, so you
can freeze portions for a speedy midweek meal another day. Serve with a
generous dollop of mashed potato or some rice.Time and servings
1 hr 50 minsTotal time
8Servings
1 hr 50 minsCooking time
Ingredients
- 4 tbsp of olive oil
- 16 chicken thighs, skin on, bone in
- 4 onions, sliced
- 4 garlic cloves, crushed or grated
- 300 g of baby carrots, halved lengthways
- 8 sticks of celery, finely chopped
- 2 handfuls of chestnut mushrooms, quartered
- 300 ml of red wine, (any will do)
- 2 tbsp of tomato purée
- 400 g of tinned chopped tomatoes
- 300 ml of chicken stock
- 8 sprigs of thyme
- 2 handfuls of pitted black olives
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in 2 large frying pans. Slash each chicken thigh 3 times; brown over a medium heat for 5 mins each side; set aside.Step 2
Divide the onions between the frying pans; fry on a medium heat for 10 mins. Divide the garlic, carrots, celery, mushrooms and wine between the frying pans – simmer until reduced by half. Add the tomato purée, tomatoes, stock and thyme. Season and bring to the boil.Step 3
Divide the thighs between 2 baking dishes. Add the vegetables, ensuring the sauce doesn’t cover the chicken skin on top.Step 4
Cover the dishes with lids or foil and bake for 30 mins, then uncover and cook for a further 20 mins to crisp up the chicken skin.Step 5
Remove from the oven and stir in the olives. Check and adjust the seasoning, then serve with mash or rice. Frozen portions should be defrosted overnight in the fridge and reheated at 180°C/160°C fan/gas 4 until piping hot.