Hunter’s chicken is chicken braised with mushrooms and tomatoes. The dish comes from Tuscany and is popular across Italy, as well as in France and Belgium. The name recalls that game used to be cooked this way.

The recipe was shared by food writer Iryna Chornii on her blog European Cuisine with Iryna Chornii.

Autumn is the best time for this dish. The author uses porcini, but button mushrooms will do too. A bouquet garni is thyme sprigs, a bay leaf and rosemary tied together.

What you need

  • chicken legs — 4, or a whole chicken in pieces;
  • porcini or button mushrooms — 300–500 g;
  • bacon — 100 g;
  • onions — 2;
  • garlic — 2 cloves;
  • carrots — 2;
  • canned tomatoes — 500 g;
  • water or stock — 1 cup;
  • bouquet garni: thyme, bay leaf, rosemary;
  • chopped parsley;
  • oil;
  • salt and pepper — to taste.

How to make it

1. Fry the bacon. Pour 2 tablespoons of oil into a heavy-based pot, add the bacon and fry until golden. Take it out and set aside.

2. Brown the chicken. In the same pot, brown the chicken pieces on all sides and season with salt and pepper.

Chicken pieces in the potPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
Chicken pieces in the pot
The chicken is browned on all sidesPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
The chicken is browned on all sides

3. Chop the vegetables and mushrooms. Meanwhile, peel the carrots, onions, garlic and mushrooms and cut them into large pieces.

Chopped vegetables and porciniPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
Chopped vegetables and porcini
The mushrooms are cut into large piecesPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
The mushrooms are cut into large pieces

4. Add the tomatoes. Add the canned tomatoes, a cup of water or stock and the fried bacon to the meat. Bring to the boil and cook for 15–20 minutes.

Tomatoes and bacon go in with the chickenPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
Tomatoes and bacon go in with the chicken

5. Add the vegetables and mushrooms. Add the mushrooms, the rest of the vegetables and the bouquet garni and season with a little more salt. Cover and braise for 30 minutes. A farm chicken takes longer: the whole cooking time will be 90–120 minutes.

Vegetables and the bouquet of herbsPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
Vegetables and the bouquet of herbs
The mushrooms go on top and everything is braised under a lidPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
The mushrooms go on top and everything is braised under a lid
The hunter’s chicken is readyPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
The hunter’s chicken is ready

6. Serve. Sprinkle the dish with chopped parsley before serving.

Hunter’s chicken on a platterPhoto: Iryna Chornii / European Cuisine with Iryna Chornii
Hunter’s chicken on a platter

Boiled white rice, mashed potatoes or fried potatoes make a good side dish.

As a reminder, we have already made an Italian risotto with wild mushrooms.

Nota bene

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