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Hunter’s Chicken with Mushrooms

Serves 6 to 8
Prep Time10 mins
Cook Time30 mins
Servings: 6
Author: Virginia Willis

Ingredients

  • 2 ounces dried porcini
  • 1 cup hot water
  • 1 tablespoon pure olive oil
  • 8 bone-in chicken thighs skin removed
  • 1 onion chopped
  • 1 pound small mushrooms such as white button and cremini, stem ends trimmed and halved
  • 2 cloves garlic chopped
  • 1/2 cup red wine
  • 1 28- ounce can crushed tomatoes
  • 1 bay leaf preferably fresh
  • 1 sprig fresh rosemary more for garnish
  • Coarse kosher salt and freshly ground black pepper

Instructions

  • Place the porcini in a bowl. Pour over the hot water and set aside to rehydrate. Meanwhile, heat the oil in a large enameled cast-iron casserole over medium high heat until shimmering. Season the chicken with salt and pepper. Add the chicken without crowding to the casserole. Cook over moderately high heat, turning occasionally, until browned all over, about 5 minutes. Transfer to a plate.
  • Reduce the heat slightly. Add the onion and cook, stirring occasionally, until clear and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring occasionally, until no longer squeaky when stirred, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds then add the wine and cook until almost dry, about 3 minutes. (Add the garlic after the mushrooms are cooked so it’s less likely to burn.)
  • Remove the rehydrated porcini with a slotted spoon and decant the liquid as described above. Add the porcini, strained porcini broth, crushed tomatoes, bay leaf, and rosemary. Nestle the chicken in the sauce, cover and simmer over moderately low heat until nearly cooked, about 20 minutes. Remove the bay leave and rosemary. Taste and adjust for seasoning with salt and pepper. Serve immediately.