Chicken Hunter's Style

Name: Chicken Hunter's Style
Ingredients: 2 tablespoons extra-virgin olive oil; 1 12 lbs chicken thighs; 1 medium onion, cut in half and then sliced; 2 large garlic cloves, finely chopped; 12 cup dry white wine (for an alcohol-free recipe, substitute 1/2 cup water); 1 lb yukon gold potato, peeled and cubed; 12 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

14 ingredients

8 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 12 lbs chicken thighs
1 medium onion, cut in half and then sliced
2 large garlic cloves, finely chopped
12 cup dry white wine (for an alcohol-free recipe, substitute 1/2 cup water)
1 lb yukon gold potato, peeled and cubed
12 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

1

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.
2

Turn the chicken thighs, add the onion and garlic, and cook, stirring, until softened, about 4 minutes.
3

Pour in the white wine and cook until it has nearly all evaporated, about 8 minutes.
4

Add the potatoes, mushrooms, tomatoes, green and red bell peppers, chiles, and rosemary sprig.
5

Place the chicken thighs on top of the vegetables.
6

Season with salt and pepper, cover, and cook until bubbling, about 30 minutes.
7

Uncover and cook on medium until the potatoes are tender, about 1 hour, checking every 30 minutes.
8

Taste and correct the seasoning and then serve.