Hunter Style Chicken Recipes

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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

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



Hunter Style Chicken image

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

Provided by Mike 814

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
1 large onion, sliced
1 tablespoon vegetable oil
2 1/2 lbs chicken pieces
1 (16 ounce) can crushed tomatoes
1/3 cup Heinz 57 steak sauce
1/8 teaspoon pepper
2 cups white rice

Steps:

  • In large skillet sauté bacon until crisp. Remove bacon and drain fat. Sauté onions in oil until tender; remove.
  • In same skillet brown chicken adding more oil if necessary. Drain excess fat.
  • Combine bacon, onions, tomatoes, 57 sauce and pepper; pour over chicken. Cover; simmer 20-25 min or until chicken is tender, basting occasionally.
  • Remove chicken. Skim excess fat from sauce. If thicker sauce is desired, gradually stir in mixture of equal part flour and water, simmer until thickened.
  • Serve chicken with rice or noodles.

Nutrition Facts : Calories 892, Fat 40.3, SaturatedFat 11.4, Cholesterol 144.8, Sodium 560.2, Carbohydrate 86.6, Fiber 4.7, Sugar 5.8, Protein 42.2

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"



Chicken Thigh and Fennel Sausage Cacciatore

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
  • Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
  • In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
  • Serve the cacciatore on a large serving platter, garnished with parsley.

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.

HUNTER-STYLE CHICKEN



Hunter-Style Chicken image

This one-pot dish features bone-in chicken breasts, peppers, onion and tomatoes simmered in a delicious sauce and served over a bed of brown rice. It's hearty, full of flavor and guaranteed to be a hit with your whole family!

Provided by Allrecipes Member

Time 1h10m

Yield 6

Number Of Ingredients 13

3 pounds bone-in chicken breast halves, skin removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon canola oil
1 large onion, cut in half and sliced
1 small red pepper, cut into 2-inch long strips
1 small green pepper, cut into 2-inch long strips
3 cloves garlic, minced
½ cup white wine
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Golden Mushroom Soup
3 cups hot cooked regular brown rice
2 tablespoons chopped fresh parsley

Steps:

  • Season the chicken with the salt and black pepper.
  • Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the saucepot.
  • Reduce the heat to medium. Add the onion and pepper strips to the saucepot and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
  • Increase the heat to medium-high. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 1 minute or until the wine is reduced by half.
  • Stir in the tomatoes and soup. Return the chicken to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce over the rice. Sprinkle with the parsley.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 34.5 g, Cholesterol 127.7 mg, Fat 16 g, Fiber 3.7 g, Protein 49.7 g, SaturatedFat 3.7 g, Sodium 562.7 mg, Sugar 3.8 g

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

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

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