Hunters Chicken

Hunters Chicken

  • 1 tablespoon olive oil
  • 4 chicken legs with thigh
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 4 mushrooms, sliced
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • 1 cup canned crushed tomatoes, drained
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rosemary
  1. Heat oil, in large skillet, brown the chicken.
  2. Remove chicken, set aside.
  3. Add butter to pan, onions, celery, mushroom, sauté 3 mins.
  4. Add garlic and seasonings, cook 1 minute.
  5. Add wine, bring to slow boil for 3 minutes.
  6. In a baking dish, pour ingredients from pan, stir in tomatoes, and chicken broth.
  7. Place chicken, carrots, and potatoes in baking dish.
  8. Bake for 40 minutes at 350.

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