This is a classic Italian dish that translates to “Hunter Style Chicken”. This recipe is a very flavorful, as well as quick and easy to prepare meal. I will say that the longer you can let it simmer, the more tender the meat becomes and the sauce is perfectly blended with a rich and rustic flavor. This is a dish I often make when I want a great dinner but don’t have time, since I have been working all day. I will also make this dish on the weekend, where I prepare it, put in all into the oven and forget about it for a couple hours. Delicious! This dish can be a tasty topping for pasta or wonderful for soaking up with a crusty Italian bread. It also makes great leftovers.
- Heat oil in a large, high-sided, oven-safe skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Place the chicken on a plate and set aside.
- Reduce heat to medium and add peppers, garlic and onion to the pan; cook, stirring often, until soft, about 3 minutes. At this point, add a little bit of broth if your pan needs to be deglazed.
- Add mushrooms into the pan, along with rosemary, thyme and tomato paste.
- Add remaining broth and taste for seasoning. Add more liquid if you it like juicier.
- Add chicken and its juices back into the skillet.
- Place skillet in the oven and cook for 20-30 minutes.
- The last 10 minutes of cooking, add fennel.
- Let stand for 10 minutes before serving. You can garnish with fronds from fennel just before serving.
Note: Rabbit or goat can be substituted for chicken.
Yields: 4-6 servings
- 1 lb Mushrooms, sliced
- 6-8 Chicken Thighs, season with salt and pepper
- 1 large Bell Pepper, diced
- 1 large Onion, diced
- 1 large Fennel Bulb, fronds removed and cut into thin slices
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Rosemary, finely chopped
- 1 tablespoon Fresh Thyme, finely chopped
- 1 cup Liquid (Broth, Water, or Dry White Wine)
- 2 tablespoon Tomato Paste
- Salt & Pepper to taste
- Preheat oven to 350 degrees F.