Chicken Chasseur (Hunter’s Style Chicken)

July 12, 2015

This chicken casserole is perfect for Sunday night dinner. It is prepared with tomatoes, mushrooms and herbs and served on a creamy bed of Parmesan Polenta.

Prep: 15 mins
Cook: 1 hr 30 mins
Yields: 4 - 6 Servings

Ingredients

3 to 3½ pounds chicken, skin-on, parts of your choice

Kosher or sea salt

1 cup dried porcini mushrooms

1 cup boiling water

2 Tablespoons extra-virgin olive oil

½ pounds crimini mushrooms

2 ounces red (Italian/sweet) vermouth

2 cups onions, chopped

1 small carrot, peeled and grated (about ½ cup)

3 cups ripe San Marzano tomatoes, chopped (or an equivalent amount of canned peeled Italian plum tomatoes)

1 Tablespoons tomato paste

1 cup dry red wine

a pinch of red chile flakes

3 Tablespoons fresh herbs, chopped, like fresh thyme and flat-leaf parsley

Directions

1Preheat oven to 325 degrees. Arrange the chicken pieces on a platter and pat dry. Season well with salt and set aside.

2Cover the porcini with the boiling water and let steep until the mushrooms are soft. Remove the mushrooms, finely chop and set aside. Strain the mushroom soaking liquid through a coffee filter to remove any grit, and set aside.

3Heat olive oil in a heavy-bottomed pot, and brown the chicken parts in batches, skin-side down, until all chicken is browned and crisp-skinned. Remove the browned chicken pieces to a plate or platter and set aside. Pour off all but a thin layer of the rendered fat.

4Trim and quarter the crimini mushrooms and add to the pan. Cook until browned on all sides, then add the chopped porcini and the red vermouth, cooking until the liquid has evaporated. Remove to a bowl and set aside.

5Add the chopped onions to the pan with a sprinkle of salt, adding a little more oil if necessary, and cook until soft and opaque. Add the carrot and toss through, then add the chopped tomatoes, tomato paste, chile flakes, wine and reserved mushroom liquid, stirring well and bringing to a simmer.

6Toss the chopped herbs with the mushrooms and return to the pot, stirring through. Nestle the chicken pieces on top, being sure to add any of the juices that have accumulated. Cover the pot with a parchment lid, and transfer the pot to the oven. Cook for at least one hour, preferably more, until the chicken is falling-apart tender and the sauce thick and reduced.

7Serve over [parmesan polenta|http://wp.me/p4AeoP-2BW].with a sprinkle of chopped flat leaf parsley on top.

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