Chicken Hunters Style Recipes

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HUNTER-STYLE CHICKEN



Hunter-Style Chicken image

This delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

Steps:

  • In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.
  • Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.

HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE



Chicken Hunter's Style: Pollo alla Cacciatore image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 small chicken cut in to 10 pieces and skinned
Salt and freshly ground pepper
3 tablespoons olive oil
1 onion, minced
1 large carrot, sliced
4 cups diced tomato
3 garlic cloves, minced
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
2 bay leaves, or to taste
1 cup dry red wine
2 cups water
1 bouillon cube, crumbled
4 sun-dried tomatoes, chopped
1/8 to 1/4 teaspoon dried red pepper (optional)
15 green olives
3 tablespoons minced fresh parsley leaves

Steps:

  • Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

HUNTER'S CHICKEN



Hunter's chicken image

What could be more comforting than chicken breasts wrapped in bacon with BBQ sauce and cheese? Serve this easy chicken dish with mash or roast potatoes

Provided by morgandrain

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

1 tbsp vegetable oil, plus extra for the tray
2 skinless chicken breasts
4 rashers smoked back bacon
1 red onion, sliced
½ pack runner beans, ends trimmed
2 carrots, peeled and sliced
50ml sticky BBQ sauce
25g grated parmesan
4 potatoes, peeled and chopped
100ml milk
2 tbsp cream cheese

Steps:

  • Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
  • While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
  • Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

Nutrition Facts : Calories 789 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.4 milligram of sodium

HUNTER'S CHICKEN STEW



Hunter's Chicken Stew image

This delicious recipe is from "Jamie's Italy," by Jamie Oliver.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
1 bottle (750 ml) Chianti
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 can (28 ounces) plum tomatoes, crushed gently

Steps:

  • Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
  • Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
  • Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
  • Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

HUNTER'S CHICKEN



Hunter's Chicken image

Hunter's Chicken

Provided by neilabbott

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Wrap each chicken breast with 2 slices of bacon. Place in oven proof dish. Preheat oven to 180c and then put in the oven for 30 minutes.
  • While waiting for the chicken to cook mix all the Sauce ingredients into a pan and heat gently for 5 minutes. After the 30 minutes coat the chicken in the sauce and put back in the oven for 5 minutes. Top with the cheese and put back in oven until cheese has melted (cooking times of chicken will vary dependant on size and thickness of bacon, make sure you see the juices running clear or checked it is cooked in the centre before serving).
  • Serve with a Salad.

CHICKEN HUNTER'S STYLE



Chicken Hunter's Style image

Make and share this Chicken Hunter's Style recipe from Food.com.

Provided by Brookelynne26

Categories     Whole Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 roasting chicken, about 5 to 6 pounds
2 garlic cloves, minced
1 branch fresh rosemary, leaves removed and minced
salt and pepper
extra virgin olive oil
2 large yellow onions, coarsely chopped
1 lb portabella mushroom, cut into 1-inch cubes
4 ounces pancetta, finely diced
1 cup white wine
1 lb tomato puree
1 cup chicken stock
1 pinch sugar
1 pinch red chili pepper flakes

Steps:

  • Cut chicken into 8 pieces.
  • Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
  • In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.

Nutrition Facts : Calories 598.9, Fat 36.1, SaturatedFat 10.3, Cholesterol 163.8, Sodium 238.2, Carbohydrate 18.5, Fiber 3.3, Sugar 8.2, Protein 42.9

ITALIAN HUNTER'S CHICKEN



Italian Hunter's Chicken image

The flour is the key to this rich, satisfying dish - it transforms the tomato sauce into more of a gravy. And the mushrooms lend lots of flavor with their rich, earthy juices, too. It's perfect served over spaghetti or bucatini (one of my favorites).

Provided by EdsGirlAngie

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (for coating)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 chicken, cut into pieces
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small green bell pepper, chopped
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon dried oregano
1/4 cup red wine
1 1/2 cups fresh cremini mushrooms, quartered
salt and pepper

Steps:

  • Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
  • Heat oil in a large skillet and brown chicken pieces on both sides.
  • Remove from skillet and add onion, garlic and bell pepper to the skillet.
  • Saute until the onion is golden, even a little browned.
  • Return the chicken to the skillet and add the tomatoes, oregano and red wine.
  • Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
  • Add mushrooms, salt and pepper to taste.
  • Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
  • Serve over spaghetti or bucatini.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 7.2, Cholesterol 115, Sodium 354.9, Carbohydrate 30.6, Fiber 2.2, Sugar 3.5, Protein 32.6

CHICKEN HUNTER'S STYLE (POLLO CACCIATORE)



Chicken hunter's style (Pollo cacciatore) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 two-and-one-half- to three-pound chicken, cut into serving pieces
1/3 cup, plus 1 tablespoon, olive oil
3 tablespoons finely chopped onion
1/4 cup flour
1/4 cup butter
2 teaspoons finely minced garlic
Salt, if desired
Freshly ground pepper
1/4 cup dry white wine
1 3/4 cups chicken broth
1 cup marinara sauce (see recipe)
Polenta (see recipe)

Steps:

  • Carefully remove the bones from the chicken pieces or have this done by the butcher. Cut each breast half in two, crosswise.
  • Heat one tablespoon of oil and cook the onions, stirring, until lightly brown. Set aside.
  • Heat the remaining one-third cup of oil in a heavy skillet or casserole.
  • Dredge the pieces of chicken lightly in flour and shake off the excess. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes. Turn the pieces and cook on the second side, about three minutes.
  • Pour off the fat from the skillet and add the butter and garlic to the chicken. Add the onion, salt and pepper to taste. Stir to blend. Add the wine and cook about one minute.
  • Add the chicken broth and marinara sauce. Bring to the boil and cover closely. Let cook, covered, over high heat about 15 minutes or until tender. Serve with portions of polenta.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 50 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 18 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 1 gram

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