Looking for a special-occasion dish you can pull off in under an hour? Our moist, tender chicken cooked “hunter-style” as they do in north central Italy stars a richly flavorful braising sauce of onion, tomatoes, mushrooms, chunky bell pepper, and a mix of Italian herbs. We use bone-in chicken thighs for the juiciest meat and dredge them in flour so they brown well and help thicken the sauce. Canned cherry tomatoes, if available, taste extra sweet here. Serve the dish with a big bowl of soft polenta or some crusty bread to soak up the sauce. The recipe is a Yummly original created by Ivy Manning.
- 0.5 oz. dried porcini mushrooms (or mixed dried mushrooms)
- 1 cup boiling water
- 1 medium onion
- 1 red bell pepper
- 3 garlic cloves
- 6 bone-in, skin-on chicken thighs (bone, 2 lb. total)
- 1 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/3 cup all-purpose flour
- 3 Tbsp. extra-virgin olive oil
- 1 can cherry tomatoes (or petite diced tomatoes with juice, 14 oz. per can)
- 1 tsp. Italian seasoning
- 1 sprig fresh rosemary (2 inches)
- 1/4 cup fresh basil leaves
- Combine dried porcini mushrooms and boiling water in a small glass measuring cup or heatproof bowl. Stir and set aside. Chop onion and coarsely chop bell pepper; set aside. Finely chop garlic and set aside.
- Season chicken with salt and pepper. Place flour on a plate and dredge chicken in it on both sides, shaking off excess.
- Heat olive oil in a large frying pan or saute pan over medium-high heat until shimmering. Add chicken skin side-down and cook until golden brown on underside, about 5 minutes. Turn chicken over and cook until the second side is browned, about 4 more minutes, reducing heat if chicken or flour on bottom of pan starts to scorch. Transfer chicken to a plate.
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|Calories450Calories from Fat280|
|% DAILY VALUE|
|Calories from Fat280|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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