Chicken Hunter's Style
"A great looking recipe from USA Weekend"
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1⁄2 lbs chicken thighs
- 1 medium onion, cut in half and then sliced
- 2 large garlic cloves, finely chopped
- 1⁄2 cup dry white wine (for an alcohol-free recipe, substitute 1/2 cup water)
- 1 lb yukon gold potato, peeled and cubed
- 1⁄2 lb small brown button mushroom
- 14 ounces can chopped tomatoes
- 1 small green bell pepper, seeded and cut into strips
- 1 small red bell pepper, seeded and cut into strips
- 4 peperoncini chilies, seeded and cut into strips (Italian frying peppers)
- 1 fresh rosemary sprig
- salt
- fresh ground black pepper, to taste
directions
- In a flameproof baking casserole, heat the olive oil over medium heat, then cook the chicken thighs, skin side down, until golden brown, about 8 minutes.
- Turn the chicken thighs, add the onion and garlic, and cook, stirring, until softened, about 4 minutes. Pour in the white wine and cook until it has nearly all evaporated, about 8 minutes.
- Add the potatoes, mushrooms, tomatoes, green and red bell peppers, chiles, and rosemary sprig. Place the chicken thighs on top of the vegetables. Season with salt and pepper, cover, and cook until bubbling, about 30 minutes. Uncover and cook on medium until the potatoes are tender, about 1 hour, checking every 30 minutes. Taste and correct the seasoning and then serve.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
