Italian Hunter Chicken

Name: Italian Hunter Chicken
Ingredients: 3 pounds bone-in, skin-on chicken thighs & drumsticks; 1 teaspoon kosher salt; 1 teaspoon black pepper; 3 teaspoons olive oil; 1/2 yellow onion thinly sliced; 4 cloves garlic peeled and thinly sliced; 1 medium carrot thinly sliced into rounds; 1 red pepper deseeded and thinly sliced; 1/2 cup pitted kalamata olives; 1/3 cup dry white wine; 1 1/2 cups garlic RAGU(R) Tomato, & Onion Sauce; 5 thyme sprigs fresh, plus more thyme leaves for serving; 1 tablespoon fresh parsley chopped

13 ingredients

8 steps

Ingredients

3 pounds bone-in, skin-on chicken thighs & drumsticks
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons olive oil
1/2 yellow onion thinly sliced
4 cloves garlic peeled and thinly sliced
1 medium carrot thinly sliced into rounds
1 red pepper deseeded and thinly sliced
1/2 cup pitted kalamata olives
1/3 cup dry white wine
1 1/2 cups garlic RAGU(R) Tomato, & Onion Sauce
5 thyme sprigs fresh, plus more thyme leaves for serving
1 tablespoon fresh parsley chopped

Directions

1

unchecked 1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2

unchecked 2. Heat the olive oil in a large saute pan over medium high heat.
3

unchecked 3. Brown the chicken in batches, about 5-6 minutes per side, making sure not to crowd the pan. Transfer the chicken to a plate and set aside.
4

unchecked 4. Add the onions, garlic, carrots, red peppers, mushrooms and olives to the pan. Saute until the vegetables start to soften, about 4-5 minutes.
5

unchecked 5. Pour in the wine and let it bubble scraping any browned bits from the bottom of the pan. Return the chicken to the pan nestling it on top of the vegetables
6

unchecked 6. Pour the RAGU(R) Tomato, Garlic & Onion Sauce into the pan along with the thyme sprigs and remaining salt & pepper
7

unchecked 7. Cover the pan, reduce the heat to medium and simmer for 30 minutes until the chicken is cooked through and the sauce has thickened.
8

unchecked 8. Top with thyme leaves and chopped parsley before serving.